Step 1

Chop the pork into small pieces.

Step 2

Ground the pork with a meat grinder, then place in a large bowl, add the salt, hot pepper flakes, dried fennel and white wine. Add the lower amount of ingredients first. Then take a small amount (mini hamburger amount) and cook it, taste and adjust the seasonings to your liking. Remember you can add but you can't take away.

Step 3

Hook up your sausage stuffer with the casing, leave at least 6 inches of casing off the end of the tube, this is needed to tie off later.

Step 4

Stuff the meat mixture into the stuffer. If all the meat doesn't fit, just keep pushing it through, or you can stop half way and tie off the casing and continue with a second batch.

Step 5

When the meat starts to come out, check to make sure that the casing does not slip off the tube and that the meat is filling the casing, good idea to do it with a helper. Make sure the sausage comes out in a long tube, sausage links are tied off at the end. Be sure to leave 6 inches of casing on both ends.

Step 6

When all the meat is in the casings, both ends should be tied off with tight double knots. Take a sewing needle (disinfected) and go up and down the casing piercing it with the needle.

Step 7

Then with both hands, start forming the links, make sure they are tight in the casing, ours were about 4-5 inches, then twirl the link a couple of times, continue down the whole length of the coil, tie the sausages as shown in the photo.

Step 8

The sausages should be hung to dry in a cool area without touching each other for approximately 12 hours before consuming. Enjoy!