Homemade Italian Sausages
1.5 kg pork shoulder, skin removed and diced
750 grams of veal, diced
½ cup cold red wine
1 tablespoon red wine vinegar
1 cup chopped parsley
5 teaspoons sea salt flakes
1 tablespoon garlic powder
1 tablespoon dried peppercorns
3 teaspoons dried chilli flakes (more or less
according to taste)
5 tablespoons fennel seed
2 teaspoons cayenne pepper
5 tablespoons