| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Meats | 1 | Servings |
INGREDIENTS
| 4 1/2 | lb | Course ground pork |
| 1 1/2 | lb | Salt pork |
| 1 | Clove garlic | |
| 1 | Onion, quartered | |
| 1 1/2 | tb | Freshly ground black pepper |
| 2 | tb | Salt |
| 4 | tb | Paprika |
| 4 | ts | Fennel |
| 2 | tb | Crushed red pepper, dried |
| 1/4 | ts | Thyme |
| 1/2 | ts | Bay leaf, crushed |
| 1/2 | ts | Coriander |
| 1 | c | Red wine |
INSTRUCTIONS
Combine all ingredients, mix well and stuff into hog casing. You may split lengthwise and broil under medium heat, or pan fry until brown on all sides and well done. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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