-
1
In a mixing bowl, stir together the pork shoulder and pancetta with your hands until well mixed.
-
2
Add pepper, salt and white wine and mix until well blended, again with your hands.
-
3
You must move quickly here or your body temperature could change the texture of the fat.
-
4
Set up the sausage stuffer and place the casing over the funnel feeder.
-
5
If you do not have a sausage stuffer, form the sausage into 1/4 pound logs by hand and be careful handling them.
-
6
Stuff the sausage into the casings, twisting every 3 1/2 to 4 inches so that each sausage is about 4 ounces, and form 22 to 25 sausages.
-
7
Prick them all over with a needle and set aside in a cool place.
-
8
In a 12 to 14-inch frying pan, heat the oil over medium heat until smoking.
-
9
Add the onions, peppers, chili flakes and oregano and cook 8 to 10 minutes, until softened.
-
10
Add the tomato paste and cook 15 to 18 minutes, until paste turns a darker color.
-
11
Add the red wine and simmer 10 minutes.
-
12
Remove from the heat and allow to cool.
-
13
To finish the dish, place a 14 to 16-inch skillet over medium heat and place the sausages in the pan.
-
14
Cook for 7 to 9 minutes, until dark golden brown on the bottom, moving sausages carefully and frequently.
-
15
Turn the sausages and add the pepper mixture.
-
16
Bring to a boil, lower the heat and simmer for 25 to30 minutes, augmenting the pan with water, 1/4 cup at a time to keep the liquidity near that of a ragu.
-
17
Remove from heat, divide equally among 6 warmed dinner plates, and serve immediately.
