| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Pork | 25 | Servings | |
INGREDIENTS
| 1 | tb | Fresh sage, fine chopped |
| 1 | tb | Fresh marjoram, fine chopped |
| 2 | ts | Fresh thyme leaves, chopped |
| 2 | ts | Fresh rosemary, fine chopped |
| 1/4 | c | Fresh parsley, chopped |
| 2 | Cloves garlic, fine chopped | |
| 2 | ts | Ground coriander |
| 1 | tb | Black pepper |
| 1/2 | ts | Cayenne pepper |
| 1 | ts | Crushed dried red pepper |
| 2 | ts | Salt |
| 1 | c | Dry red wine |
| 5 | lb | Pork butt, coarsely ground 1/4 to 1 |
| 1 | Nine feet or so of sausage casings, |
INSTRUCTIONS
1) Mix all ingredients in a large bowl and refrigerate covered over night to let the flavors blend. 2) Prepare casings and stuff sausages in 3 to 4 inch lengths. 3) Hang the sausages for an hour or so in an airy, cool place. They will keep a few days refrigerated and loosely wrapped in butcher paper or frozen for a couple of months. Posted to MM-Recipes Digest V4 #006 From: Gruenwald <[email protected]> Date: Wed, 04 Dec 1996 20:32:47 -0500
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