Salsicce di Lucania

• 6 fat cloves garlic, peeled and crushed
• 1 piece fresh ginger, 2 inches by 2 inches, peeled and crushed
• 3 ounces pancetta
• 2 1/2 pounds pork shoulder, well trimmed of its fat and very finely minced
• 8 ounces fresh pork fat, ground
• 1/2 cup good red wine
• 1/4 cup grappa
• 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
• 2 1/2 tablespoons fine sea salt
• 1/2 cup olive oil

1. With a mezzaluna or a very sharp knife, mince the garlic, ginger, and pancetta together into a paste.
2. In a large bowl, combine the paste with the minced pork, the ground pork fat, the wine, grappa, chile pepper, and sea salt, amalgamating the components well.
3. Cover the bowl, permitting the ingredients to absorb flavorings and ripen for several hours or overnight, well covered in the refrigerator.
4. Form plump ovals3 inches by 2 inchesand, over a lively flame in a large saute pan, heat the olive oil and quickly saute the sausages.
5. Or, better, grill them, crusty and dark, on an oiled grate over a wood fire.
6. They are fiery, sassy enough to follow pasta alla pecoraio (page 152) or luscious when laid, all warm and juicy, over simply dressed bitter greens.

garlic, fresh ginger, pancetta, pork shoulder, pork fat, good red wine, grappa, pepper, salt, olive oil

Taken from www.epicurious.com/recipes/food/views/salsicce-di-lucania-391179 (may not work)