Title: Italian Sweet Fennel Sausage 4 Lbs
Categories: Sausage
Yield: 1 Servings

3 lb Pork butt
3/4 lb Pork fat
4 Garlic cloves; minced
4 ts Kosher salt
2 tb Fennel seed
1 tb Ground black pepper
1/8 tb Ground allspice
1 ts Dried oregano
1/2 c Dry red wine
1 md 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.
Posted to recipelu-digest by "Diane Geary" on Mar 12,
1998