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.
