Spicy~ Garlicky & Herby Sausage Recipe
Yield: 25 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Fresh sage, fine chopped
1 tbsp: Fresh marjoram, fine chopped
2 tsp: Fresh thyme leaves, chopped
2 tsp: Fresh rosemary, fine chopped
1/4 cup: Fresh parsley, chopped
2 Cloves: garlic, fine chopped
2 tsp: Ground coriander,
1 tbsp: Black pepper,
1/2 tsp: Cayenne pepper,
1 tsp: Crushed dried red pepper,
2 tsp: Salt,
1 cup: Dry red wine,
5 lbs: Pork butt, coarsely ground 1/4 to 1/3 fat
Nine feet or so of sausage casings, soaked and cut in 3 foot lengths
Directions:
1) Mix all ingredients in a large bowl and refrigerate covered over
night to let the flavors blend. 2) Prepare casings and stuff sausages
in 3 to 4 inch lengths. 3) Hang the sausages for an hour or so in an
airy, cool place. They will keep a few days refrigerated and loosely
wrapped in butcher paper or frozen for a couple of months.
Source from luhu.jp
night to let the flavors blend. 2) Prepare casings and stuff sausages
in 3 to 4 inch lengths. 3) Hang the sausages for an hour or so in an
airy, cool place. They will keep a few days refrigerated and loosely
wrapped in butcher paper or frozen for a couple of months.
Source from luhu.jp