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Italian Cheese And Red Wine Sausage

21st.Century.Chef's picture
Ingredients
  Boneless pork/Shoulder / butt 4 Pound
  Coarsely ground fennel seed 1 Tablespoon (Grind Your Own With A Small Electric Coffee Grinder)
  Bay leaves 2 , crushed
  Chopped parsley 3 Tablespoon
  Garlic 5 Clove (25 gm), crushed
  Dried red pepper flakes 1⁄2 Teaspoon
  Salt 3 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Grated parmesan cheese 1 Cup (16 tbs)
  Dry red wine 3⁄4 Cup (12 tbs)
  Sausage casing 144 Inch (4 Yards)
  Olive oil 1 Tablespoon (For Cooking)
Directions

Grind the meat using the coarse blade.
Mix all ingredients together and allow the mixture to sit for 1 hour before stuffing into casings.
Sausage stuffing.
To cook, place in a frying pan with a tiny bit of olive oil and just enough water to cover the bottom of the pan.
Cover and cook until the water evaporates.
Then, continue to brown, turning once.
Use throughout the book where Italian sausages are called for.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Fried
Ingredient: 
Cheese
Preparation Time: 
5 Minutes

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