CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains, Dairy |
Italian |
Sausages |
4 |
Servings |
INGREDIENTS
4 |
lb |
Pork, boneless, shoulder or butt |
1 |
tb |
Fennel seed, ground in mortar |
2 |
|
Bay leaves, crushed |
1/4 |
c |
Parsley, chopped |
5 |
|
Garlic, pressed |
1/2 |
ts |
Pepper, red, flakes |
3 |
ts |
Salt, kosher |
1 |
ts |
Pepper, black, freshly ground |
1 |
c |
Cheese, parmesan or romano, grated |
3/4 |
c |
Wine, red |
4 |
|
Sausage casings (about |
INSTRUCTIONS
Grind the meat in food processor or Kitchen Aid meat grinder attachment for
mixer. Mix all ingredients and allow to stand for 1 hour so flavours can
meld. Stuff sausage into casings with Kitchen Aid sausage stuffing
attachment or buy hand with sausage funnel. Source: Frugal Gourmet Cooks w/
Wine
Posted to MM-Recipes Digest V4 #104 by Rod Upfold <rupfold@lambton.on.ca>
on Apr 15, 1997
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