Italian pepper sausage

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

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