Sausage, preferably coarse fried sausage comprises pork shoulder (4 kg, +- 10%, preferably +- 3-6%), fat (green bacon) (1.5 kg +- 10%, preferably +- 2-4%), fresh garlic (50 g, +- 10%, preferably +- 3-6%), parsley smooth (70 g, +- 10%, preferably +- 6-8%), whole fennel (50 g, +- 10%, preferably +- 6-8%), port wine (1/2 l, +- 10%, preferably +- 6-8%), ground black pepper (7 g, +- 5%, preferably +- 0.5-1%), salt (100 g, +- 10%, preferably +- 8-10%) and crushed chili (7-8 g, +- 1%, preferably +- 0.2-0.5%). An independent claim is also included for producing sausage, preferably coarse fried sausage comprising (i) cooking the fennel seed in port wine and allowing to stand for 4-7 minutes, preferably 5 minutes, (ii) cutting the pork shoulder and fat into strips, freezing at more than 1[deg] , preferably 2-3[deg] and spinning with a mincer (preferably 4 mm holes), (iii) mixing the herbs and spices including fresh garlic, parsley smooth, black pepper, salt and chili with the pork shoulder, the green bacon and fennel seeds with the port wine uniformly and (iv) filling 28-30 sausages in the hog casings by a sausage stuffing machine.
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