| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 2 | lb | Well-marbled pork butt, ground med-fine, between 25-30 percent fat |
| 2/3 | c | Freshly grated imported Parmesan cheese |
| 1/2 | c | Minced fresh Italian parsley, well packed |
| 1/4 | c | Dry whinte wine |
| 1 | Cloves garlic, minced (up to 2) | |
| 1 | tb | Dried basil, crumbled |
| 1/2 | ts | Hot red pepper, minced (up to 1) |
| 1/2 | ts | Salt |
| 1/2 | Dried organo leaves, crumbled | |
| 1/4 | ts | Freshly ground pepper |
| Narrow sausage casings, well rinsed | ||
| 3 | months. |
INSTRUCTIONS
Combine all ingredients in large bowl and blend well, keeping mixture as light as possible. Using sausage stuffer, fill casings, twisting off 8 inch links as you work. Refrigerate immediately use within 1 day or freeze up to Posted to TNT - Prodigy's Recipe Exchange Newsletter by ksmith3001@juno.com (Katherine L Smith) on Mar 6, 1997.
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