Sweet Italian Sausage

• 1 3/4 pounds ground pork
• 1/4 pound salt pork, fat part only, minced
• 2 cloves garlic, minced or pressed
• 1 teaspoon chopped fresh oregano or scant 1/2 teaspoon dried oregano
• 1 teaspoon chopped fresh thyme or scant 1/2 teaspoon dried thyme
• 2 teaspoons fennel seeds
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 cup white wine
• 1 teaspoon kosher salt, or to taste, if needed

1. Place all the ingredients except the salt in a large bowl, and knead with your hands until thoroughly blended.
2. Cook and taste a small sample, then add the salt if needed.
3. Leave in bulk and shape as directed in individual recipes or stuff into hog casing.
4. Cover and refrigerate for several hours, or preferably overnight, to allow the flavors to blend.
5. Saute or grill, or cook as directed in individual recipes.
6. (The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.)

ground pork, salt pork, garlic, fresh oregano, thyme, fennel seeds, freshly ground black pepper, cayenne pepper, white wine, kosher salt

Taken from www.epicurious.com/recipes/food/views/sweet-italian-sausage-389462 (may not work)