Yield: 1 Servings
|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|
|1½ teaspoon||Fennel seed|
|1 teaspoon||Italian seasoning|
|3 ounces||Dry red wine|
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