To make homemade sausage, gather 3 pounds of ground pork butt, 2 tablespoons each of garlic and parsley and a tablespoon each of salt, pepper and cayenne. Also have paprika, toasted fennel, ground anise and dry red wine.
Combine the pork, garlic, cayenne, salt, pepper and parsley with a tablespoon plus 1 1/2 teaspoons of paprika, 1 1/2 teaspoons of toasted fennel seeds, 1/2 teaspoon of anise and 3 tablespoons of dry red wine. Allow this mixture to sit in the refrigerator for a minimum of eight hours or up to 24 hours.
When ready to prepare, pass the mixture through a meat grinder with a medium die, or put it into a food processor and process in batches. There is also the option of using a counter top mixer with a meat grinding attachment. If using a sausage attachment on a mixer, stuff the meat into the casings, twist and tie off every 4 inches to make links. Alternatively, shape the sausage meat by hand into patties.
Cook the sausage on a stove top, making sure that the internal temperature reaches a minimum of 150 degrees. Store the uncooked sausage meat in the refrigerator for up to three days, or freeze the mixture and use it within three months.