2 pounds trimmed boneless pork shoulder, chilled

1 Tablespoon freshly cracked fennel seeds

2 teaspoons kosher salt

1 teaspoon freshly cracked black pepper

1 teaspoon sweet paprika

1 teaspoon garlic powder

1/4 cup red wine or water

4 to 5 feet hog casing, soaked

Cut pork into pieces small enough to fit in the throat of your grinder.

Using the coarse grinder plate, grind pork into a large bowl or stand mixer bowl.

Add fennel seeds, salt, pepper, paprika and garlic powder to the ground pork.

Using your hands or the stand mixer paddle attachment, mix until seasonings are evenly distributed.

Add water and mix until white strands appear in the mixture and a handful of the mixture holds together.

Stuff sausage mixture into prepared casing. Twist into 6 links, each about 6 inches in length.