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Italian Sweet Fennel Sausage

3 lb Pork butt
3/4 lb Pork fat
4 Garlic cloves; minced
4 ts Kosher salt
2 tb Fennel seed
1 tb Ground black pepper
1/8 tb Ground allspice
1 ts Dried oregano
1/2 c Dry red wine
1 md Hog casings


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.


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