Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Crushed red chile |
| ½ teaspoon | Cayenne powder |
| 2 pounds | Pork, coarsely ground |
| 2 \N | Garlic cloves, minced |
| 1 teaspoon | Coarsely ground black pepper |
| 1 teaspoon | Salt |
| 1½ teaspoon | Fennel seed |
| 1 teaspoon | Italian seasoning |
| 3 ounces | Dry red wine |
| 1 tablespoon | Sugar |
Knead together all ingredients in a large bowl. Stuff the mixture firmly into hog casings, pricking any trapped air bubbles with a pin.
Tie off in 4 to 6-inch lengths. Cook the sausages in your preferred manner and crumble them over lasagna, or slice and serve them with a spicy marinara sauce over spaghetti.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini