4 cloves garlic 6 tablespoons red wine 5 tablespoons salt 2 tablespoons ground black pepper 10 pounds coarsely groud pork shoulder Natural sausage casings, soaked and well rinsed
Crush garlic and stir into red wine. Sprikle wine/garlic mixture and salt and pepper over pork. Blend well. Let mixture rest for a half-hour in refrigerator (important).
Fill the casings: Using a mechanical sausage stuffer from a kitchen cookware store, and following manufacturer's dlrections, stuff meat mixture into sausage casings. Tie off into approximately 4-ounce links. Use within 3 days of preparation,