This recipe originated with Matthew’s grandfather, Frank Gambos, and was further perfected by his Uncle Joe Janesz. It is also good as a loose sausage to add to meat sauces or lasagna if you do not have the desire to stuff them.
 

10 pounds coarse ground pork butt or pork shoulder
5 tablespoons salt
1 tablespoon sugar
4 tablespoons fennel seed
1 teaspoon ground coriander
2 teaspoons red pepper flakes

1 1/2 teaspoon oregano
2 garlic cloves
1 teaspoon caraway seeds
2 tablespoons anise liquor
1 tablespoon coarse ground pepper
2 cups ice cold water