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Cut the pork butt into long strips and place them on a sheet tray. Set in the freezer for 30 minutes to chill the fat.
While the pork is chilling, set up your meat grinder with the largest plate (biggest holes), and place a bowl under the grinder to catch the meat.
If using a stand mixer attachment, set it on the highest speed, and feed each strip of cold pork through the grinder, using the plunger to help push the meat through. When done, feed a piece of plastic wrap through the grinder to ensure all of the pork has been pushed through.
Place the bowl of coarsely ground pork in the refrigerator.
While the pork is chilling, remove the plastic wrap and change the plate to the one with the smallest holes.
Place another bowl or sheet tray under the grinder to catch the meat, and pass the coarsely ground pork through the small plate. Feed the piece of plastic through the grinder one more time.
Using a spatula, mix in the salt, pepper, crushed fennel seeds, paprika, pepper flakes, coriander and garlic until thoroughly mixed.
Use the sausage in pasta sauces, meatballs, as a pizza topping, in stuffed peppers, or any other place you would use Italian sausage.