Ingredients
- 2.8 pounds boneless pork shoulder (or a combination of cuts), cut into 1-inch cubes
- 2 tablespoons ice water
- 2 tablespoons white wine
- 1 1/2 teaspoon fine sea salt
- 1 1/2 teaspoon fennel seeds
- 1 1/2 teaspoon red pepper flakes
- Hog casings, rinsed (optional)
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