Spicy Garlic Sausage

• 1 1/4 pounds ground pork
• 2 ounces salt pork, fat only, minced
• 2 teaspoons minced jalapeno chile
• 1 clove garlic, minced or pressed
• 1/2 teaspoon finely chopped fresh sage or 1/4 teaspoon dried sage
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper
• Pinch of cayenne pepper
• 1/3 cup red wine
• 1 teaspoon kosher salt, or to taste, if needed

1. Place all the ingredients except the salt in a medium 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 at least 4 hours, or preferably overnight, to firm and to blend the flavors.
5. Saute or grill, or cook as directed in individual recipes.
6. (The uncooked sausage will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 weeks.)

ground pork, salt pork, jalapeno chile, clove garlic, fresh sage, parsley, freshly ground black pepper, cayenne pepper, red wine, kosher salt

Taken from www.epicurious.com/recipes/food/views/spicy-garlic-sausage-389497 (may not work)