Ingredients
- 4 garlic (cloves minced)
- 1 hog casings
- 3 lbs pork butt
- 3/4 lb pork fat
- 1/2 cup dry wine (red)
- 2 tbsp fennel seed
- 4 tsp kosher salt
- 1 tbsp black pepper (ground)
- 1 tsp oregano (dried)
- 1/8 tbsp allspice (ground)
Grind the pork and fat together in a food grinder with a 3/8 inch 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.
