This will be better than any sausage you can find in a market, except perhaps Fretta Brothers in New Jersey and Esposito’s in Philadelphia. Well, there are some fine companies in Seattle also, Fresh made sausage, homemade, is a forgotten thing in our culture and I think that is a shame.
Makes 2 pounds
2 pounds lean pork butt, coarsely ground
1/4 pound pork fat, coarsely ground
1 tablespoon coarsely ground fennel seed
2 bay leaves, crushed
1 tablespoon dried parsley
3 cloves garlic, crushed
1/8 teaspoon dried hot red pepper flakes
1 teaspoon of salt
1/4 teaspoon ground black pepper
4 tablespoons dry white wine
Mix all the ingredients together. Let stand one hour.
Mix again and stuff into casings.
Another variation is to omit the parsley and white wine, but add 1/2 cup of red wine.