Spicy Italian sausages

Ingredients:

• 1.5 kg marbled pork neck, cut into 1.5 cm pieces.
• 3 tbsp. dry red wine
• 2 tablespoons chopped garlic
• 4.5 tsp paprika
• 1.5 tsp toasted fennel seeds
• 1 tbsp. salt
• 1 tbsp. crushed black pepper
• 1 teaspoon cayenne pepper
• 1/2 tsp ground anise or star anise
• 2 tbsp. l. chopped parsley
• 150 g of pork casings

Preparation:

1. Combine the pork, garlic, paprika, fennel, anise, salt, pepper, cayenne pepper, parsley, and red wine in a large bowl and mix thoroughly. Cover and refrigerate overnight or for 24 hours.
2. Mince the pork using a medium-sized grinder. Or transfer to a food processor and process until finely ground, working in two batches. Test the spiciness by heating 1 teaspoon of vegetable oil in a small skillet and frying 2 tablespoons of the ground pork. Adjust the seasoning to achieve a spicier taste, if desired.
3. Using the sausage maker attachment, stuff the sausage casings with meat. Twist and tie the casings to form 10 cm long sausages. Alternatively, form the casings into patties. Cook the sausages using your usual method, ensuring the internal temperature of the sausage casings reaches at least 66°C (150°F). Uncooked sausages can be refrigerated for up to 3 days or frozen and consumed within 3 months.