| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Pork | 25 | Servings | |
INGREDIENTS
| 1 | T | Fresh sage, fine chopped |
| 1 | T | Fresh marjoram, fine chopped |
| 2 | t | Fresh thyme leaves, chopped |
| 2 | t | Fresh rosemary, fine chopped |
| 1/4 | c | Fresh parsley, chopped |
| 2 | Cloves garlic, fine chopped | |
| 2 | t | Ground coriander |
| 1 | T | Black pepper |
| 1/2 | t | Cayenne pepper |
| 1 | t | Crushed dried red pepper |
| 2 | t | 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
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 <sitm@ekx.infi.net> Date: Wed, 04 Dec 1996 20:32:47 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 316
Calories From Fat: 187
Total Fat: 20.3g
Cholesterol: 112.3mg
Sodium: 345.1mg
Potassium: 447mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 30.3g