Homemade salciccia

Photo and recipe from Joshua Gross

5.5 lb organic pork neck (25-30% fat)
Four tbs sea salt
Two tbs black pepper
Three tbs paprika
Two tbs garlic powder
Two tbs fennel seeds crushed slightly
Four tbs dried chili flakes
One tbs fresh rosemary, chopped

Grind with the corset die and stuff as directed.
Allow resting uncovered in the fridge for 24-72 hours.
Grill, eat, and freeze the rest.
If you want to hang to dry, you have to add pink salt (nitrates). I never do.