Mince the pork, season with the salt, pepper, garlic and spices. Add the wine and mix together all the ingredients. Soak the casings in wine for 5 minutes, then using a sausage maker with a standard nozzle, make the sausages. Prick the sausages and hang them in a cool dry place. These sausages will keep for up to 30 days hanging in a fridge. Allow the sausages to hang for 3 days before using them.
Gently fry the sausages in
Serve the sausages with the sauce poured over.
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