| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | Sausages | 4 | Servings |
INGREDIENTS
| 4 | lb | Pork, boneless shoulder or |
| butt | ||
| 1 | T | Fennel seed, ground in |
| mortar | ||
| 2 | Bay leaves, crushed | |
| 1/4 | c | Parsley, chopped |
| 5 | Garlic, pressed | |
| 1/2 | t | Pepper, red flakes |
| 3 | t | Salt, kosher |
| 1 | t | 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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