Nenni's Italian Pork Sausage

Ingredients

• pound spork shoulder, cut into cubes
• 1/4 cup fennel seed
• tablespoon sgarlic powder
• tablespoon scrushed red pepper flakes
• tablespoon sdried parsley
• teaspoon ssalt
• teaspoon sground black pepper
• 1/2 cup dry white wine
• feet1 1/2 inch diameter hog casings, rinsed

Instructions

1. Combine pork, fennel seed, garlic powder, red pepper flakes, parsley, salt, and pepper in a meat grinder; grind through a coarse plate. Mix in white wine and grind again.
2. Stuff mixture into rinsed hog casings, twisting into 4 inch lengths. Cover and refrigerate until flavors meld, 8 hours to overnight. Cook as desired, or portion sausages into 1 quart freezer bags and store in the freezer.

Tips

Follow your desired recipe to boil, grill, or pan-fry the fresh or frozen sausage links. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).