Italian pepper sausage
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | pounds | Fresh lean pork |
| 1½ | pounds | Fresh pork fat (fresh pork s |
| 1 | Med. onion, chopped | |
| 1 | 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 |
| Pinch of coriander | ||
| 2.5 yards sausage casing | ||
Directions
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