Fresh Heritage Pork & Belly Italian Sausage 2.5poundFresh heritage pork chops (boneless, un-brined, cubed) 1poundFresh pork belly (skin removed, cubed) 1tablespoonKosher salt (approx. 18g) 1tablespoonWhole fennel seeds (lightly toasted and cracked) 1.5teaspoonBlack pepper (coarsely ground) 4cloveFresh garlic (minced to fine paste) 1teaspoonSweet paprika 1teaspoonCrushed red pepper flakes 0.25cupIce-cold dry white wine or red wine 1Natural hog casings (prepped and flushed) Cube the raw heritage pork chop meat and pork belly into 1-inch cubes. Toss the cubed meat with the kosher salt, cracked fennel seeds, black pepper, garlic paste, sweet paprika, and red pepper flakes until evenly coated. Spread the seasoned meat on a tray and freeze for 30–45 minutes until firm and semi-frozen (around 30°F–32°F). Grind the chilled meat through a medium or coarse plate (6mm to 8mm). Add the ice-cold wine to the ground mixture and mix vigorously by hand or with a mixer for 60 seconds until the sticky protein emulsion (bind) forms. Stuff into prepped natural hog casings using a sausage stuffer, being careful not to overfill. Twist into 5 to 6-inch links in alternating directions. Prick trapped air bubbles with a pin. Rest the connected links uncovered in the refrigerator for 12 to 24 hours to dry the casing and set the twists before separating.