Homemade Italian Sausage

• 5 lbs (2.3 kg). pork butt or shoulder, coarsely ground
• 2 tsp (10 ml). salt
• 5 tsp (25 ml). fennel seeds
• 2 tsp (10 ml). pepper
• 1 cup (225 ml) parsley
• 1 cup (225 ml) white dry wine
• sausage casings

1. Mix all and stuff in casings.
2. To cook, simply fry or barbecue until cooked through.

pork butt, salt, fennel seeds, pepper, parsley, white dry wine, sausage casings

Taken from online-cookbook.com/goto/cook/rpage/000673 (may not work)