This recipe can also be used to make sausage patties instead of stuffing it into casings. Great for the barbeque!

This is one of the sausages that we make every year and will continue to make every year. It's just that good. It might be hotter than you would like so you might want to reduce the cayenne and chili pepper flakes, taste, and then add more if you like it hotter

5-lbs coarsely ground pork
1-cup cold wine (red or white), or water
1-cup chopped fresh parsley
5-tsp salt
1-tbsp garlic powder or-4 to 5 garlic cloves, minced
1-tbsp fresh ground pepper
2 to 3-tsp cayenne *
5-tbsp fennel seed
2-tsp crushed chili peppers *
5-tbsp paprika
1-tsp anise, optional (ground)

Mix all seasoning together with 1-cup cold liquid
Mix seasonings with ground meat
Stuff into hog casings.

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