Recipe - Italian Cheese And Red Wine Sausage

4 pound Pork, boneless, shoulder or
butt
1 tablespoon Fennel seed, ground in
mortar
2 Bay leaves, crushed
One fourth cup Parsley, chopped
5 Garlic, pressed
One half teaspoon Pepper, red, flakes
3 teaspoon Salt, kosher
1 teaspoon Pepper, black, freshly
ground
1 cup Cheese, parmesan or romano,
grated
Three fourths cup Wine, red
4 Sausage casings (about

Grind the meat in food processor or Kitchen Aid meat grinder attachment for
mixer. Mix all ingredients and allow to stand for 1 hour so flavours can
meld. Stuff sausage into casings with Kitchen Aid sausage stuffing
attachment or buy hand with sausage funnel. Source: Frugal Gourmet Cooks w/
Wine

Posted to MMRecipes Digest V4 #104 by Rod Upfold rupfold@lambton.on.ca
on Apr 15, 1997