italian pepper sausage

Categories: Meats; Sausage; Italian
Yield: 8 servings

Measure	Ingredient
4½ pounds	Fresh lean pork
1½ pounds	Fresh pork fat (fresh pork s
1	Med. onion, chopped
1	Large clove garlic, minced
3 tablespoons	Salt
1½ tablespoon	Freshly ground black pepper
1½ teaspoon	Paprika
2 tablespoons	Crushed dried red peppers
2 teaspoons	Fennel seeds
½ teaspoon	Crushed bay leaf
¼ teaspoon	Thyme
⅓ cup	Red wine or water
	Pinch of coriander
	2.5 yards sausage casing

Grind the lean and fat pork, onion and garlic. Add the seasonings and mix thoroughly. Add the wine and mix well.

Force through a sausage stuffer into casing.

Makes 6½ lb. Taken from: The New York Times Cook Book