Sweet Italian Sausage

• 4-1/2 lbs (2 kg). boneless pork butt
• 2-1/4 tsp (10 ml). each fennel seeds and white pepper
• 1-1/2 tsp (7 ml). sage leaves
• 3 or more cloves garlic, minced or pressed
• 2-1/2 tsp (12.5 ml). salt
• 3/4 cup (175 ml) dry white wine

1. Separate lean meat from fat, then cut both into 1 inch cubes.
2. Measure or weigh; you should have equal parts (2-1/4 lbs (1 kg).
3. each) fat and lean meat.
4. Refrigerate until cold - grinding is easiest if the mix is chilled.
5. Then put through an electric or hand food chopper fitted with the coarsest blade.
6. Or use a food processor; process the mix in 1 lb (.5 kg).
7. batches, whirling just until coarsley ground (only a few seconds); place in a large bowl.
8. Add fennel seeds, pepper, sage, garlic, salt and wine to fat and meat.
9. Mix well with your hands.
10. Cover and refrigerate for at least 2 hours or until next day for best flavor.
11. Shape meat mixture into 1/2-inch patties; then stack, placing 2 sheets of wax paper between patties for easy separation.
12. Or, if you plan to use your sausage as bulk sausage, just shape it into 1 lb (.5 kg).
13. loaves.
14. Wrap airtight and refrigerate for 2 or 3 days; freeze for longer storage.
15. Tip: For the juiciest, most flavorable sausage, you'll need equal amounts of lean meat and fat; ask for extra fat to be sure you have enough.

boneless pork butt, fennel seeds, sage, garlic, salt, white wine

Taken from online-cookbook.com/goto/cook/rpage/0009E0 (may not work)