Spicy, Garlicky & Herby Sausage Recipe
Yield: 25 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Fresh sage, fine chopped
1/2 tsp: Cayenne pepper,
1 tbsp: Fresh marjoram, fine
1 tsp: Crushed dried red pepper,
-chopped,
2 tsp: Salt,
2 tsp: Fresh thyme leaves, chopped
1 cup: Dry red wine,
2 tsp: Fresh rosemary, fine
5 lbs: Pork butt, coarsely ground
-chopped,
-1/4: to 1/3 fat,
1/4 cup: Fresh parsley, chopped
Nine feet or so of sausage,
2 Cloves: garlic, fine chopped
-casings, soaked and cut in
2 tsp: Ground coriander,
-3: foot lengths,
1 tbsp: Black pepper,
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