• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 lb pork butt, cubed
  • 1 lb bacon, chopped to 1 ½ inch
  • 1 T. fennel
  • 1 T. coarse ground black pepper
  • 2 t. kosher salt
  • ¾ t. red pepper flakes
  • ½ C. white wine


  • Soak 12 – 16 feet of hog casing in water, rinse to remove excess salt.
  • Combine all ingredients except wine in a bowl, mix and chill for 1 hour.
  • Coarsely grind seasoned meat, add wine and mix well.
  • Stuff ground meat into hog casing, avoiding air bubbles.
  • After all the meat has been used, twist the sausage into hand width lengths, chill for about an hour to set then cut to separate.


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