Recipe - Italian Sweet Fennel Sausage 4 Lbs

3 pound Pork butt
Three fourths pound Pork fat
4 Garlic cloves; minced
4 teaspoon Kosher salt
2 tablespoon Fennel seed
1 tablespoon Ground black pepper
1/8 tablespoon Ground allspice
1 teaspoon Dried oregano
One half cup 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
23 months frozen.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Mar 12,
1998