ITALIAN PEPPER SAUSAGESource: The Sausage Making Cookbook by Jerry Predika4 1/2 lbs. coarse ground pork 1 1/2 lbs. salt pork 1 cup red wine 1 onion, finely chopped 1 clove garlic, pressed 4 tbsp. paprika 2 tbsp. crushed dried red pepper 2 tbsp. salt 1 1/2 tbsp. freshly ground black pepper 4 tsp. fennel seeds 1/2 tsp crushed bay leaf 1/4 tsp. dried thyme 1/4 tsp. dried coriander 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.
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