| 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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