Directions

Cut pork shoulder into small chunks, about 1.5-inches pieces. Spread chunks in a single layer on two baking trays. Cover trays with plastic wrap. Place trays in freezer for one hour but not more than two hours. The meat should become firm but not freeze. If using the KitchenAid Food Grinder Attachment, place it in freezer as well.

While meat cools, take hot peppers, basil and parsley. Finely chop these “fresh ingredients” and place them in a small bowl. Set aside.

Toast fennel seeds using the following procedure. Place a skillet on medium-high heat, and let it warm up for three or so minutes. Add fennel seeds into the skillet. Use a wooden spoon or spatula to constantly stir seeds until becoming fragrant and a bit darkened (three or so minutes). Remove fennel seeds from heat.

Combine the “dried ingredients”: fennel seeds, salt, chili powder, smoked paprika, onion flakes, paprika, red pepper flakes, ground black pepper, graduated garlic and dried oregano. Set aside.

Prepare meat grinder. Remove first tray of pork from freezer. Grind pork several pieces at a time with the meat dispensing into a large bowl. When the first tray is empty, remove the second tray from the freezer and repeat.

Add 1/3 of the fresh ingredients to top of the ground pork. Fold the pork over once. Add another 1/3 of the fresh ingredients. Fold the pork over once. Add the remaining 1/3 of the fresh ingredients. Fold the pork over once.

Add 1/4 of the dried ingredients to top of the ground pork. Fold the pork over twice. Add another 1/4 of the dried ingredients. Fold the pork over twice. Add another 1/4 of the dried ingredients. Fold the pork over twice. Add the remaining 1/4 of the dried ingredients. Fold the pork over twice.

Pour in the red wine. Knead the pork gently until the wine is incorporated. Do not overwork the pork.

Cover bowl of pork with plastic wrap. Place it in the freezer while you prepare for sausage stuffing.

If using a KitchenAid, attach the 5/8″ stuffing tube. Load sausage casing onto stuffing tube. We use these natural hog casings.

Remove 1/3 of the pork from the bowl in the freezer. Load some pork into the hopper of the grinder and begin to lightly push the pork through with the plunger. When the pork just begins to push out at the tip of the stuffing tube, turn off the machine. Lightly squeeze out any excess air in the casing and tie a knot at the end of the casing.

Turn on the machine and continue loading pork and pushing it with the plunger. Hold the casing in your other hand—or have someone to assist. Maintain even thickness of sausage. Retrieve more pork from freezer as needed. When the casing is full or the pork is exhausted, lie the filled casing on the table.

When reaching the end, tie off the casing. Place links in the refrigerator, covered with plastic wrap and in a single layer, for a couple hours. Remove and cut links apart. Prepare however you’d like; we grilled ours and served it over pasta with homemade tomato sauce.