4 lbs. pork butt (well-marbled), cut into 1/2" pieces
1 lb. bacon, cut into 2" pieces
8 T. minced garlic
3 T. paprika
3 T. toasted fennel seeds, ground and 2 T. whole fennel seed
2 T. sea salt
2 T. cracked black pepper
2 tsp. cayenne
3 T. minced fresh parsley
4 minced green onions
1/2 cup red wine
1/2 cup water
2 T. vinegar
Freeze the pork and bacon for about 20 minutes so that it will easily go thru the meat grinder. Combine the pork butt, bacon, garlic paprika, fennel seeds, salt, pepper, cayenne, anise, parsley and red wine in a large bowl and toss well to coat. Refrigerate over-night. (Gary does not do this)
Pass the mixture thru a meat grinder fitted w/ a medium die. Test the sausage to adjust seasoning by heating a skillet w/ a little oil and cooking a little patty.
Using the sausage attachment, stuff the meat into the casings and twist every 4" or use in recipe as directed.
