In addition to teaching occasional classes on sausage making, Runge has taught psychology courses at Horry-Georgetown Technical College. Chill thoroughly for several hours, preferably overnight. Twist or tie links. Smoke the stuffed sausage over a slow fire using plenty of well-soaked sawdust or wood chips. Green hickory twigs are excellent.
Sausage freezes well.
This Italian sausage has real kick, courtesy of red pepper and anise or fennel seed. Mix remaining ingredients in the ice water. Mix this thoroughly with the ground meat. Stuff into medium sausage casings and coil into rings of about 1 pound each. Freeze until ready to use.