Yield: 25 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Fresh sage, fine chopped |
| 1 tablespoon | Fresh marjoram, fine chopped |
| 2 teaspoons | Fresh thyme leaves, chopped |
| 2 teaspoons | Fresh rosemary, fine chopped |
| ¼ cup | Fresh parsley, chopped |
| 2 | Cloves garlic, fine chopped |
| 2 teaspoons | Ground coriander |
| 1 tablespoon | Black pepper |
| ½ teaspoon | Cayenne pepper |
| 1 teaspoon | Crushed dried red pepper |
| 2 teaspoons | Salt |
| 1 cup | Dry red wine |
| 5 pounds | Pork butt, coarsely ground 1/4 to 1/3 fat |
| Nine feet or so of sausage casings, soaked and cut in 3 foot lengths |
1) Mix all ingredients in a large bowl and refrigerate covered over night to let the flavors blend. 2) Prepare casings and stuff sausages in 3 to 4 inch lengths. 3) Hang the sausages for an hour or so in an airy, cool place. They
will keep a few days refrigerated and loosely wrapped in butcher paper or frozen for a couple of months.