800 gr pork butt 190 gr pork fat 4 garlic 12 gr kosher salt 12 gr fennel seed 8 gr black pepper 1 gr allspice 2 gr oregano 120 ml dry wine 1 hog casings
Instructions
Grind the pork and fat together in a food grinder with a 1 cm plate. Add garlic, salt, spices, and wine. Mix well with your hands.
Shape into patties or stuff into casings. Keeps 3 days in refrigerator or 2-3 months frozen.