| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Italian, Pork |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Crushed red chile |
| 1/2 |
ts |
Cayenne powder |
| 2 |
lb |
Pork, coarsely ground |
| 2 |
|
Garlic cloves, minced |
| 1 |
ts |
Coarsely ground black pepper |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Fennel seed |
| 1 |
ts |
Italian seasoning |
| 3 |
oz |
Dry red wine |
| 1 |
tb |
Sugar |
INSTRUCTIONS
Knead together all ingredients in a large bowl. Stuff the mixture firmly
into hog casings, pricking any trapped air bubbles with a pin.
Tie off in 4 to 6-inch lengths.
Cook the sausages in your preferred manner and crumble them over lasagna,
or slice and serve them with a spicy marinara sauce over spaghetti.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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