| 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.
A Message from our Provider:
“The church is prayer-conditioned.”