Italian Sweet Fennel Sausage 4 Lbs.

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.