INGREDIENTS
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3 pounds well-marbled pork butt, cut into 1/2-inch pieces
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2 tablespoons minced garlic
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1 tablespoon plus 1 1/2 teaspoons paprika
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1 1/2 teaspoons toasted fennel seeds
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1 tablespoon salt
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1 tablespoon freshly cracked black pepper
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1 teaspoon cayenne
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1/2 teaspoon ground anise
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2 tablespoons freshly chopped Italian parsley leaves
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3 tablespoons dry red wine
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Pork casings, optional