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Modified from Mario Batali's Molto Italiano.

• 4# boneless pork shoulder, run through the largest holes of the grinder
• 2# bacon run through the same grinder
• 1/4 C kosher sale
• 2 T black pepper
• 2 T fennel seeds
• 1 T hot red pepper flakes
• 1/2 C dry white wine
• 8 feet sausage casings

1. In a large bowl, mix pork shoulder and bacon with your hands just until well blended.
2. Add the salt, pepper, fennel seeds, red pepper flakes and white wine and mix just until well blended.
3. Work quickly here so the warmth of you hands does not start to melt the fat, or the texture of sausage could be affected.