Italian Cheese And Red Wine Sausage
|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|
|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)|
Grind the meat using the coarse blade.
Mix all ingredients together and allow the mixture to sit for 1 hour before stuffing into casings.
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.