1. Combine fennel, thyme, pepper and salt in a mortar and grind well but do not reduce to powder. 2. Add the garlic. Combine this seasoning mixture, wine, meat and fat in a large bowl, and refrigerate, covered, for several hours or overnight. 3. Pass the cold mixture through a meat grinder with the coarsest disc inserted. 4. Attach the sausage funnel, gather the prepared casing onto it, and pass the ground mixture through the course disc again, filling the casing as you go. 5. Alternately, divide the mixture into batches and quickly grind in a food processor, being careful not to grind too fine. When all the batches are ground, knead them together in the bowl, then begin forcing through a large funnel into prepared casing. ---------------------------------------------------------------------------
Nutrition
Ingredients
