Ingredients
- 4 garlic (cloves minced)
- 1 hog casings
- 800 gr pork butt
- 190 gr pork fat
- 120 ml dry wine (red)
- 12 gr fennel seed
- 12 gr kosher salt
- 8 gr black pepper (ground)
- 2 gr oregano (dried)
- 1 gr allspice (ground)
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.
