Yields 27 lbs of sausage
Cube pork butt and belly.
Mix with dry seasonings, and allow to chill overnight.
Grind all through medium sausage grinder on medium plate.
Add ice cold eggs, milk, and wine, and mix well until meat feels sticky.
Fill pork sausage casings with mixture, and twist into 6 inch links.
Grill until internal temperature hits 160 degrees.