INGREDIENTS

3 tablespoons whole fennel seed

2 tablespoons ground fennel

2 tablespoons kosher salt

3 tablespoons fine black pepper

2 tablespoons coarse black pepper

2 tablespoons sage

2 tablespoons dry parsley

2 tablespoons paprika

6 cloves garlic, minced

2 tablespoons ice-cold water

1 ½ pounds grated Galbani mozzarella

5 pounds pork butt

DIRECTIONS

1. Dice pork butt and toss together with all ingredients.

2. Grind and stuff the sausage at the same time.

3. Grill or sauté to 156 degrees, and enjoy.