Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 1/3 fat
Nine feet or so of sausage
-casings, soaked and cut in
-3 foot lengths

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.

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