Spread the pork out onto a large clean surface. Dust all the spices and seasonings over the top, then use your hands to fold the mince over and over to distribute evenly.
Add ½ glass each of the white and red wine. Mix. If the mixture seems dry add the extra ½ glass of each. This is dependent on the moisture in the pork you’re using. You want it to feel soft and mushy, but not wet.
Thread the casing over the end of the sausage stuffer and tie the end. Place some meat in the chute and crank the handle, pushing the meat down and into the casing, holding firmly and ensuring it is packed firmly, but not too tight, keep it slow and let it feed through steadily.
Once you finish feeding all the mince through, tie a knot right at the base of where the casing is filled to. Make it snug.
Twist the sausage-filled casing a couple of time at roughly 20cm intervals to make shorter sausages.
Either cook like any other sausage straight away, or freeze for up to 3 months.
If you want to dry them, tie a piece of butchers string on each end and suspend in a cool dark place for 6 weeks. This should only be done in winter, as the temperature needs to be cold for effective drying. This is why Italians do the big ‘sausage making day’ on one day in winter every year. Once dry, they store for a year. Refrigerate once cut.