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