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1
Pour the wine over the bay leaves in a small bowl.
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2
Whack the garlic cloves with the side of a knife and toss them into the bowl.
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3
Let steep at room temperature for about 2 hours.
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4
Grind the pork directly into a bowl, using a disc with holes about 3/16 inch in diameter.
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5
Sprinkle the salt, pepper, and allspice over the meat.
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6
Fish the garlic and bay leaves out of the wine, wrap them in cheesecloth or a clean kitchen towel, and dunk the package in the wine.
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7
Squeeze the cheesecloth package over the meat in the bowl.
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8
Repeat until you have used up the remaining wine.
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9
The flavor of the garlic and bay leaves should permeate the meat.
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10
Toss everything together thoroughly.
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11
Cover the bowl and let rest in the refrigerator for 2 to 3 hours.
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12
Meanwhile, push about 1 inch or so of one end of the casing over the spout of the faucet of your sink, making sure that the rest of the casing is in the sink.
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13
Run cold water slowly through the casing for a minute or two.
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14
Repeat if you are using more than one piece of casing.
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15
Remove the casing from the spout and fill with marinated pork following the manufacturers directions that come with your sausage stuffer.
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16
Twist the sausage into 3 1/2-inch links as you go.
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17
Choose wider sausage casingsabout 1 1/2 inches in diameterfor these sausages.
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18
Prepare the sausage mixture as above, omitting the allspice and adding 1 tablespoon fennel seeds and 1 teaspoon crushed red pepper (makes about 18 links).
