Italian Sausage — Robert St. John

Ingredients

• 5 lbs. Pork butt, diced 1-inch, held cold
• 3 Tbl Kosher salt
• 2 Tbl Sugar
• 2 Tbl Fennel seed, toasted
• 1 Tbl Coriander seed, toasted
• 3 Tbl Hungarian paprika
• ¼ tsp Cayenne pepper
• 2 Tbl Dried oregano
• 2 Tbl Dried basil
• 1 Tbl Crushed red pepper
• 1 Tbl Fresh ground black pepper
• ½ cup Cold water
• ½ cup Red wine vinegar