Nenni's Italian Pork Sausage

Ingredients

• 15  feet rinsed
• 2 tablespoons parsley dried
• 0.5 cup cooking wine dry white
• 0.3 cup fennel seed 
• 3 tablespoons garlic powder 
• 2 teaspoons ground pepper black
• 9 pounds boston butt pork shoulder cut into cubes
• 2 tablespoons pepper flakes red crushed
• 4 teaspoons salt 

Equipment

Directions

1. Combine the pork cubes with the garlic powder, fennel seed, red pepper flakes, salt, black pepper, and parsley; grind through a coarse plate.
2. 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.