Spicy, garlicky & herby sausage
25 servings
Ingredients
| Quantity | 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 | ||
Directions
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.