3 garlic cloves, crushed
1½ tbsp crushed black peppercorns
1½ tbsp fennel seeds
1½ tbsp smoked paprika
25g/1oz fine salt
200g/7oz pork back fat, diced
1kg/2lb 2oz minced lean pork shoulder
natural sausage skins (available from butchers)
25-50ml/1-2fl oz red wine