| 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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