Spicy, garlicky & herby sausage

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.

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