Homemade Seasoned Italian Sausage
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Directions
Chop pork butt into pieces that are 1 to 2 inches large. Add to a bowl.
In the bowl add dry red wine, salt, cayenne pepper, fennel seed, paprika, crushed red pepper, garlic, chopped parsley, and cracked black pepper.
Stir the mixture to combine, and coat the meat evenly. If desired covered with plastic and allow the meat to marinate for a few hours before grinding.
Pass the meat with a meat grinder fitted with the medium-sized die. Or place the meat into a food processor in small batches and process until finely ground.
You can test the seasoning by cooking a small portion of the sausage, if desired adjust for seasoning. Sausage should be used within 48 hours or can be frozen for use later.