- Ingredients
- 5 lbs (2.3 kg). pork butt or shoulder, coarsely ground
- 2 tsp (10 ml). salt
- 5 tsp (25 ml). fennel seeds
- 2 tsp (10 ml). pepper
- 1 cup (225 ml) parsley
- 1 cup (225 ml) white dry wine
- sausage casings
- Preparation
- Mix all and stuff in casings.
- To cook, simply fry or barbecue until cooked through.
- Comments
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