Italian cheese and red wine sausage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Pork, boneless, shoulder or butt |
| 1 | tablespoon | Fennel seed, ground in mortar |
| 2 | Bay leaves, crushed | |
| ¼ | cup | Parsley, chopped |
| 5 | Garlic, pressed | |
| ½ | teaspoon | Pepper, red, flakes |
| 3 | teaspoons | Salt, kosher |
| 1 | teaspoon | Pepper, black, freshly ground |
| 1 | cup | Cheese, parmesan or romano, grated |
| ¾ | cup | Wine, red |
| 4 | Sausage casings (about | |
Directions
Grind the meat in food processor or Kitchen Aid meat grinder attachment for mixer. Mix all ingredients and allow to stand for 1 hour so flavours can meld. Stuff sausage into casings with Kitchen Aid sausage stuffing attachment or buy hand with sausage funnel. Source: Frugal Gourmet Cooks w/ Wine
Posted to MM-Recipes Digest V4 #104 by Rod Upfold <rupfold@...> on Apr 15, 1997