Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Verify grinding attachments, hobart mixing bowl and paddle attachment are in the freezer before prepping and gathering ingredients.
In a saute pan, toast fennel seeds until they bloom and become fragrant. Transfer to a spice grinder.
Add crushed red pepper. Process until fine. Set aside.
Heat canola oil in a heavy bottom pot or rondeau.
Add onion and Garlic.
Cook until translucent. Remove from the heat and cool to below 40°F.
Remove grinding attachments from the freezer. Assemble machine with the 3/8" coarse die.
Using the plunger, carefully process pork butt and sauteed onions and Garlic. After grinding, cool mixture to below 40°F.
Remove the hobart mixing bowl and paddle attachment from the freezer.
Combine chilled pork mixture, reserved spices and kosher salt into the bowl.
Mix on low speed. Emulsify by slowly adding cold Water, vinegar and wine to the mixture.
Continue mixing until ingredients are evenly distributed throughout the mixture. Do not overwork.
Cook a small sample to test seasoning. Taste and adjust as needed.
Using gloved hands, portion and form sausage into 3 oz patties, 1/4" thick x 3-1/2" wide.
Place formed patties in between two sheets of patty paper and transfer to clean food storage containers.
Cover, label, date and store refrigerated.
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