Ingredients
- 5-lbs pork
- 1-cup cold red wine
- 1-cup chopped fresh parsley
- 5-tsp salt
- 1-tbsp garlic powder or-4 to 5 garlic cloves, minced
- 1-tbsp fresh ground pepper
- 3-tsp cayenne
- 5-tbsp fennel seed
- 2-tsp crushed chili peppers
- 5-tbsp paprika
Directions
- Hand-trim fat from the outside of meat to your desired fat preference.
Grind the semi-meat coarsely.
- After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
- Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.