Title: Italian pepper sausage
 Categories: Italian, Meats
      Yield: 1 Servings
 
  4 1/2 lb Course ground pork
  1 1/2 lb Salt pork
      1    Clove garlic
      1    Onion, quartered
  1 1/2 tb Freshly ground black pepper
      2 tb Salt
      4 tb Paprika
      4 ts Fennel
      2 tb Crushed red pepper, dried
    1/4 ts Thyme
    1/2 ts Bay leaf, crushed
    1/2 ts Coriander
      1 c  Red wine
 
  Combine all ingredients, mix well and stuff into hog casing.  You may
  split lengthwise and broil under medium heat, or pan fry until brown
  on all sides and well done.