Italian Sweet Fennel Sausage

• 3 pounds pork shoulder
• 3/4 pound pork fat
• 4 each garlic cloves minced
• 4 teaspoons kosher salt
• 2 tablespoons fennel seeds
• 1 tablespoon black pepper ground
• 18 tablespoon allspice ground
• 1 teaspoon oregano dried
• 1/2 cup red wine dry

1. Grind the pork and fat together in a food grinder with a 38 inch plate.
2. Add garlic, salt, spices, and wine.
3. Mix well with your hands.
4. Shape into patties or stuff into casings.
5. Keeps 3 days in refrigerator or 2 to 3 months frozen.

pork shoulder, pork fat, garlic, kosher salt, fennel seeds, black pepper, ground, oregano, red wine

Taken from recipeland.com/recipe/v/italian-sweet-fennel-sausage-39906 (may not work)