28 SEP 2018 · Welcome to the 50th SAUSAGE PODCAST I have been intrigued by the names we give to sausages, what makes a Summer Sausage a Summer Sausage and what makes an Italian Sausage an Italian Sausage? We have a recipe for Italian Sausage - a really simple one: 2 Kg Pork Shoulder 400 g back fat 1 tablespoon black pepper 1 tablespoon oregano 1 1/2 teaspoon Anise 1 1/2 teaspoon fennel seed Semi freeze everything, soak hog skins Dry fry for a few minutes the anise and fennel and then grind Grind meat and fat tother with 6mm plate (1/4 inch) If you like you can add two cloves of garlic