Nenni's Italian Pork Sausage

This is an old family recipe passed down from my grandmother to my father in the 1950's. It has been made countless times by my family. Portion into quart-sized freezer bags and store in the freezer. Fry in skillet as needed.

• Preparation Time: 2 hr
• Total Time: 2 hr
• Calories: 154 Calories

Ingredients

• 2 tablespoons dried parsley
• 4 teaspoons salt
• 2 teaspoons ground black pepper
• ½ cup dry white wine
• 3 tablespoons garlic powder
• 2 tablespoons crushed red pepper flakes
• 9 pounds pork shoulder, cut into cubes
• ¼ cup fennel seed
• 15 feet 1 1/2 inch diameter hog casings, rinsed

Recipe Instructions

Step 1

Combine the pork cubes with the garlic powder, fennel seed, red pepper flakes, salt, black pepper, and parsley; grind through a coarse plate. Mix in the white wine and grind again. Stuff into the rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate overnight to allow the seasonings to infuse into the meat before cooking or freezing.