Yield: 8 servings
|4½ pounds||Fresh lean pork|
|1½ pounds||Fresh pork fat (fresh pork s|
|1||Med. onion, chopped|
|1||Large clove garlic, minced|
|1½ tablespoon||Freshly ground black pepper|
|2 tablespoons||Crushed dried red peppers|
|2 teaspoons||Fennel seeds|
|½ teaspoon||Crushed bay leaf|
|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