1. Cook fennel seeds on a medium pan until slightly browned, about 2 minutes. 2. Combine the pork, bacon, garlic, paprika, fennel seeds, red pepper seeds, salt, pepper, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours. 3. Pass the mixture through a meat grinder fitted with a medium die. To test the seasoning, cook about 2 teaspoons of the mixture. Adjust seasonings, to taste. 4. Form sausage into patties, or fill sausage casings to make sausage links. ---------------------------------------------------------------------------
Nutrition
Ingredients
