Chef Craig at Madre Tierra restaurant, Rancho de Caldera, Boquete, Panama shares recipe http://www.ranchodecaldera.com

1. Fresh Italian Sausage<br />yield 5 lbs.<br />ingredients:<br />5 lbs. pork butt or shoulder(very cold)2/3 lb. fat back (very cold)8 cloves garlic (minced)½ c parsley (finely chopped)3 T fennel seeds1 T chopped fresh oregano34 g. salt1 T black pepper16 g. agave syrup1 t. partially frozen milk*Note: it is important that the pork remains very cold during this entire process otherwise the fat will begin to melt and it will effect the quality of the outcome. The partially frozen milk can be placed in the freezer an hour or so before assembly. The milk works as an emulsifying agent to bring the mixture together.<br />-place meat grinder parts along with a large bowl in the freezer overnight<br />-assemble grinder and place frozen bowl underneath grinder output in an ice bath-grind pork and fat back twice using a 3/8 inch grinding plate<br />-combine with remaining ingredients and mix well using a large stand-up mixer or your hands until the mixure is uniform<br />-test the salt content by frying a small portion and adjust seasoning accordingly <br />-cover with platic wrap and allow to sit for 8 hours<br />-mix again and pack into casings, freeze in 1 lb. freezer bags or form into patties<br />Listen<br />Read phonetically<br />