3 pounds of store - bought ground pork*
1/2 C dry red wine
4 garlic cloves, minced
2 Tbsp fennel seeds, toasted
1 Tbsp freshly ground black pepper
1 tsp kosher salt
1 tsp dried oregano
1/8 tsp ground allspice
1 Tbsp fresh parsley, chopped
Place all ingredients in a bowl. Mix well using your hands. Shape into patties. sausage may be refrigerated for up, to three days or frozen for two months.
* The original, recipe calls for 3 pounds of pork butt plus 3/4 pounds of pork back fat. which you grind in a meat grinder using a 3/4 inch plate. Further, one could stuff the sausage meat into casings to make links.
Obviously. one needs a meat grinder and stuffing equipment to do these things. I have both of these but find that the store - bought ground pork meat, while I am sure, is certainly not as fully flavorful as the meat mixture recommended, provides a perfectly acceptable substitute and making patties rather than stuffing the meat into casings is simpler, faster and more accessible to the average home cook.
The recipe above can be made with ground chicken or turkey, also, and can be modified with the addition of red pepper flakes, diced Mozzarella cheese, grated Parmesan or Romano cheese. diced, oil packed dried tomatoes, other herbs or spices, eg. fresh or dried Basil or any other ingredient you feel will enhance the flavor of the sausage to suit your palate.