Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Well-marbled pork butt, med
-ground
2/3 c Freshly grated Parmesan
-cheese
1/2 c Fresh Italian parsley, well
-packed
1/4 c Dry white wine
1 Clove garlic, I use 3-4
-cloves, minced
1 tb Dried basil, crumbled
1 ts Hot red chili peppers,
-minces
1/2 ts Salt
1/2 ts Dried organo, crumbled
1/4 ts Freshly gtound pepper
Prepared casing

Grind the pork butt med to fine. Mix all ingredients together in large
bowl. .Using sausage stuffer, fill casings twisting off 8 inch links.
Tie and cut. Hang in cool spot until dry, 12 to 14 hours. To cooik:
Prick skin good so they will not burst, put in 1/2 inch of water in
larte skillet and plate as many sausages that will fit without
crowding and cover and simmer for 20 minutes. Pour off liquid and
brown on all sides until golden brown. By Katherine Smith. This a
homemade sausage recipe that is really on Mar 17, 1997

NOTES : Note: You can use a pastry bag with the big end open and pull
cassing all the way on and squeeze out the length you want. Cassings
can be bought in the butcher shop. --------- End forwarded message
~--------- Recipe by: FOOD AND WINE

Browse by categories