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5 pounds course ground pork butt
1 tablespoon salt
1 tablespoon course black pepper
5 cloves pressed garlic
1 teaspoon fennel seeds
1 teaspoon anise seed
1 cup cold water
Add 1 tbsp. crushed hot pepper for hotter style sausage. Combine all ingredients, mix well and stuff into hog casing or make patties.
Place the potatoes and carrots in the bottom of the slow cooker. Cover with the beef brisket and place the onion, bay leaves and peppercorns on top. Add water to cover. Cover; cook on low for 8 to 10 hours or on High for 4 to 5 hours. Halfway through cooking, add the cabbage wedges.
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