HOT ITALIAN FENNEL SAUSAGE

2 lb. coarsely ground pork shoulder
1 cup coarsely chopped fresh flat Italian parsley
2 tbsp. white wine
1 tbsp. fennel seed
1 tbsp. ground fennel seed
2 tsp. salt
1 tsp. coarsely ground black pepper

1 tbsp. crushed red pepper

Combine all ingredients in a large bowl. You may stuff into hog casings and tie into 4-inch links, or use in bulk.

To cook links, saute in a little oil, or place in a shallow pan and bake at 375 degrees F for 45 minutes, or you can grill them.

Source: Mark in Denver