Description
To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.
Ingredients
- Lean Pork Butt
- Pork Fat
- Fennel Seed
- Bay Leaves
- Dried Parsley
- Garlic Cloves
- Hot Pepper Flakes
- Salt
- Fresh Ground Black Pepper
- Dry White Wine