Italian Sweet Fennel Sausage


– 3 lb pork butt
– 3/4 lb pork fat
– 4 cl garlic; minced
– 4 ts kosher salt
– 2 tb fennel seed
– 1 tbs ground black pepper
– 1/8 tbs ground allspice
– 1 ts dried oregano
– 1/2 c dry red wine
– 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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