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5 Feet medium hog casings
3 1/2 lb Lean pork butt, cubed
1/2 lb Pork fat, cubed
2 ts Salt, or to taste
2 ts Coarse grind black pepper
1 ts Crushed red pepper
4 cl Garlic, finely chopped
3 ts Red wine vinegar
1/4 c Dry red wine
2 tb Brandy
1 ts Fennel seed

Prepare casings. Grind meat and fat together through the coarse disk and mix with remaining ingredients. Place in the fridge for 3-4 hours. This gives the wine and brandy a chance to exrtract the flavor from the herbs and spices and for the meat to absorb some of the liquid. Stuff into casings; use within three days or freeze.

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