3 lbs pork butt
3/4 lb pork fat
4 garlic cloves — minced
4 tsp kosher salt
2 tbsp fennel seed
1 tbsp ground black pepper
1/8 tbsp ground allspice
1 tsp dried oregano
1/2 cup dry red wine
1 medium hog casings
Grind the pork and fat together in a food grinder with a 3/8 inch plate. Add garlic, salt, spices, and wine. Mix well with your hands.
Shape into patties or stuff into casings. Keeps 3 days in refrigerator or 2-3 months frozen.