Sage and Red Wine Pork Sausage

Ingredients

• 1-½ tsp. minced garlic
• 2-¼ tsp. fresh finely ground black pepper
• 1 lb. pork fat back
• 12 feet small hog casings (32 to 35 mm diameter), cut into three 4-foot pieces (optional)
• ½ cup dry red wine, such as Cabernet Sauvignon, Chianti, or Merlot
• 2 tsp. vegetable oil, for cooking the sausages
• 1 oz. kosher salt (4 Tbs. Diamond Crystal brand or 2 Tbs. Morton brand)
• + 2 more ingredients
• • ¼ cup chopped fresh sage
  • 4-½ lb. boneless pork butt

Trim and discard any gristle or connective tissue from the pork. Cut the pork and pork fat back into 1-inch cubes. Spread in an even layer on a rimmed baking sheet and put in the freezer, uncovered, until very cold (partially frozen on the edges but still soft in the center), about 1 hour. Meanwh...

View full recipe at Fine Cooking