Ground half of the meat, and the other half, cut it into small cubes.
Put the meat in a large enough bowl. Pour a glass of white wine and season the meat with salt and pepper. Mix everything well.
Add spices and herbs to the meat composition. For my first recipe, I added fennel, for the second garlic, and for the third, smoked paprika.
Fill the intestines with this composition of meat.
The sausages are ready to be cooked or to freeze.
Quick Note
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Notes
If you are going to freeze the sausages, use only fresh meat that has not been frozen before.
If you are going to freeze the sausages, avoid using fresh garlic because it will change its taste after freezing. I suggest you replace it with granulated garlic.
Prick the sausages with a toothpick in several places, to avoid cracking the hog casings during cooking.