• 1 teaspoon crushed red chile
• 1/2 teaspoon cayenne powder
• 2 lb pork, coarsely ground
• 2 garlic cloves, minced
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoon fennel seed
• 1 teaspoon italian seasoning
• 3 oz dry red wine
• 1 tablespoon sugar

1. Knead together all ingredients in a large bowl.
2. Stuff the mixture firmly into hog casings, pricking any trapped air bubbles with a pin.
3. Tie off in 4 to 6-inch lengths.

Cook the sausages in your preferred manner and crumble them over lasagna, or slice and serve them with a spicy marinara sauce over spaghetti.