LUGANEGA
Source: The Sausage Making Cookbook by Jerry Predika

5 lbs fine ground pork butt
1 1/2 cups grated parmesan cheese
1 cup dry vermouth
2 cloves pressed garlic
1 tbsp. salt
1 1/4 teaspoon black pepper
2/3 tsp. ground nutmeg
2/3 tsp. ground coriander
1/2 tsp. grated lemon peel
1/2 tsp. grated orange peel

Combine all ingredients, mix well and stuff into hog casing. Let stand in refrigerator 1 or 2 days before freezing.