2 lb. coarse ground lean pork
2 crushed bay leaves
1 tbsp. dried parsley
1 tbsp. coarse ground fennel
3 lg. garlic cloves, crushed
1/8 tsp. red pepper flakes
1 tsp. salt
1/4 tsp. pepper
4 tbsp. water

Mix all ingredients together in a large bowl. Let stand for 1 hour and then mix again. Can be fried plain or stuffed into casings. If you like a hotter sausage add more red pepper flakes to taste.