Saucisses de Capagne

Country sausage great for cassoulet1# lean pork1/2 # hard fat back1/4 cup red winepinch pink salt1 T sea salt1 t sugar1 T quarte epices (raz el hanout: nutmeg, ginger, cloves, cinnamon, allspice)(use any spices that appeal to you)Fill casings every 6-8 inchesallow to hang for 5 days