Adapted from Julia and Jacques Cooking at Home.
Prepare the spice mixture by combining the basic curing mix of salt, black pepper, and sugar with the remaining dried spices in a bowl.
Place the pork in a large bowl and add the spice mixture, wine, and garlic.
Combine thoroughly with your hands, much as you would knead yeast bread.
When all seasonings are incorporated, make a small test patty.
Cook the patty until done to make sure the meat holds together when cooked and to taste for seasonings.
Remember that it will be salty.
Shape the meat into a large log on a sheet of waxed paper.
Roll the paper around the log and gently squeeze it into a sausage roughly 12 to 14 inches long.
Tightly fold the ends and then wrap again in aluminum foil, making sure to seal tightly.
Place the sausage in the refrigerator to cure for 3 to 7 days.
Remember, the meat will not stay pink because it doesn't contain nitrates.
To poach, fill a large saucepan with enough water to cover the sausage.
Bring the water to a near simmer and place the sausage into the pan.
Add beer, wine, broth, or spices if desired.
Keep sausage submerged for about 40 minutes with the water remaining at a gentle simmer.
Instead of stuffing into casings, form the meat into patties to grill or fry.
Sausage can also be browned and crumbled onto pizzas or casseroles.
Homemade Italian Sausage https://traditionalcookingschool.com/food-preparation/recipes/homemade-italian-sausage/