LOCATION: Recipes >> Preserving Meats >> Italian Sausage 10
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Italian Sausage 10
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Italian Cheese and Red Wine Sausage
4 lbs boneless pork butt or shoulder
1 Tbsp coarse-ground fennel seed
2 bay leaves, crushed
3 Tbsps chopped parsley
5 garlic cloves, crushed
1/2 tsp dried red popper flakes
2 tsp salt
1 tsp freshly ground black pepper
1 cup grated Romano or Parmesan cheese
3/4 cup dry red wine
4 yards sausage casing
Olive oil for frying
Grind the meat using the coarse blade. Mix all ingredients together
and allow the mixture to sit for 1 hour before stuffing into casings.
To cook, place in a pan with a a bit of olive oil and just enough
water to cover the bottom of the pan. Cover and cook until the
water has evaporated. Continue to brown, turning once. Makes 4
lbs.
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