2 pounds pork shoulder with fat, cut into approx. 1”x4” strips
2 tablespoons freshly minced garlic
1 teaspoon fresh chopped thyme
2 teaspoons salt
1 teaspoons hot chile flakes
1/3 cup white wine

When making homemade sausage it is very important that the meat is very cold and that the meat grinder is also cold.  I use the KitchenAid meat grinder attachment. Starting with the large-sized plate, grind the pork and the fat into a large, chilled bowl.  Mix the remainder of the ingredients, except for the wine, into the meat.  Feed the mixture through the grinder again, using the small plate.  Mix in the wine.  To test the flavor of your sausage, make a small patty and cook in a small frying pan.  Adjust the seasoning to your taste.  I usually leave the sausage in bulk form but if you prefer links you can stuff the meat into hog casings.