Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 4½ pounds | Fresh lean pork |
| 1½ pounds | Fresh pork fat (fresh pork s |
| 1 \N | Med. onion, chopped |
| 1 \N | 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 |
| \N \N | Pinch of coriander |
| \N \N | 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