This recipe is still under development with respect to the flavourings and amount used. However this recipe as is makes a good version of italian sausages. It is important to have all implements cold so that the fat in the pork doesn’t turn to mush.

2½ kg pork – I use a pork belly and a rolled shoulder of pork
1 cup cold wine (red or white), or water
2 tbsp chopped fresh parsley
3 tsp salt
3 garlic cloves, grated
1 tsp fresh ground pepper
½ tsp chilli powder (more if you like your sausages spicy)
3 tsp fennel seed
1 tsp paprika to colour
1 tsp anise, optional (ground)

• Soak casing for at least 1 hour, and then run water through.
• Take meat and fat from bone.
• Cut into large cubes for mincing.
• Use coarse blade to grind
• Mix all seasoning together with 1 cup cold wine.
• Mix seasonings with minced meat.
• Stuff slowly & firmly with no air pockets.
• When finished, link the sausage.
• Remember to always keep everything cold
• It is recommended to put sausage in fridge for 24 hours. before freezing to let all the flavours meld.