Italian Cheese And Red Wine Sausage

Pork

4 pounds boneless pork; shoulder or butt
1 tablespoon coarse ground fennel seed
2 bay leaves; crushed
3 tablespoons chopped parsley
5 garlic cloves; crushed
1/2 teaspoon dried red pepper flakes
3 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup grated parmesan or Romano cheese
3/4 cup dry red wine
4 yards sausage casings
olive oil for cooking

Grind the meat using the coarse blade. Mix all ingredients together and allow the mixture to sit for 1 hour before stuffing into casings. To cook, place in a frying pan with a tiny bit of olive oil and just enough water to cover the bottom of the pan. Cover and cook until the water evaporates. Then, continue to brown, turning once.