Italian Sausage

Yes this is a fresh sausage, but because it is my favorite, I thought i'd share. Strong, spicy, with a distinct fennel taste.

Formula:

800g Lean Pork (or 600g Pork & 200g Beef)
200g Hard fat
1/2 Tbs Italian Herbs,
1/2 Tbs Dry Chilli Flakes
1 1/4 Tbs Fennel Seeds - lightly crushed or whole
1 Tbs Salt
1 Tbs Black Pepper - Crushed
1 tsp Cayenne Pepper
3-5 Garlic cloves - Crushed
1/2 cup Red Wine

Soak wine and crushed garlic. Grind meat to required thickness (quite chunky if you like it rustic, but not too fine either) 10mm plate then 5mm plate if possible. Mix all ingredients then stuff into natural casings. These sausages must be eaten fresh or frozen. Why not enjoy a bowl of Penne Arrabiata with Italian Sausage?!