| 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 <sitm@ekx.infi.net>
Date: Wed, 04 Dec 1996 20:32:47 -0500
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”