Spicy, garlicky and 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 \N 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
1 \N Nine feet or so of sausage casings,

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.

Posted to MM-Recipes Digest V4 #006 From: Gruenwald <sitm@...>

Date: Wed, 04 Dec 1996 20:32:47 -0500

Similar recipes