3 1/2 pounds pork loin
1 1/2 pounds beef
5 teaspoons salt
1 1/2 cups minced Italian parsley (flat leaf)
3 tablespoons fennel seed
3/4 cup coarsely grated Romano cheese
3/4 cup coarsely graded Parmesan cheese
1 teaspoon freshly ground black pepper
1 cup water
1/2 pound sausage casings (natural casings preffered)
4 cloves of garlic fine chopped (optional)
Grind pork with beef, using medium blade on grinder, or have butcher do this for you. Combine ground meat with salt, parsley, fennel seed, Romano cheese, Parmesan cheese, and pepper. Mix until all ingredients are will blended. Pour in water slowly and mix until all ingredients are bound together.

Place mixture in sausage press and have fun. If press is not available form sausage mixture into paddies and pan fry. Let fresh (thawd) sausage sit at room temperature for 30 minutes prior to grilling or pan frying.