Spicy, garlicky & herby sausage
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Spicy, garlicky & herby sausage
  Spicy    Sausage    Pork  
Last updated 6/12/2012 12:44:38 AM. Recipe ID 4133. Report a problem with this recipe.
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      Title: Spicy, garlicky & herby sausage
 Categories: Meats, Pork
      Yield: 25 Servings
 
      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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Recipe ID 4133 (Apr 03, 2005)

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