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Italian Sweet Fennel Sausage 4 Lbs. Recipe
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3 lbs pork butt 3/4 lb pork fat 4 garlic cloves -- minced 4 tsp kosher salt 2 tbsp fennel seed 1 tbsp ground black pepper 1/8 tbsp ground allspice 1 tsp dried oregano 1/2 cup dry red wine 1 medium hog casings Grind the pork and fat together in a food grinder with a 3/8 inch plate. Add garlic, salt, spices, and wine. Mix well with your hands. Shape into patties or stuff into casings. Keeps 3 days in refrigerator or 2-3 months frozen.
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