Hot Italian Sausage (chile Pepper Magazine) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tsp: Crushed red chile,
1 tsp: Salt,
1/2 tsp: Cayenne powder,
1 1/2 tsp: Fennel seed,
2 lbs: Pork, coarsely ground
1 tsp: Italian seasoning,
2: Garlic cloves, minced
3 ounce: Dry red wine,
1 tsp: Coarsely ground black pepper,
1 tbsp: Sugar,
Directions:
Knead together all ingredients in a large bowl. Stuff the mixture
firmly into hog casings, pricking any trapped air bubbles with a pin.
Tie off in 4 to 6-inch lengths.
Cook the sausages in your preferred manner and crumble them over
lasagna, or slice and serve them with a spicy marinara sauce over
spaghetti. I advise doubling the recipe and making sausage pizzas.
FROM: Stephanie Dicamillo, Jul-19-90 2:00pm Source: July/August
issue of Chile Pepper magazine
Source from luhu.jp
firmly into hog casings, pricking any trapped air bubbles with a pin.
Tie off in 4 to 6-inch lengths.
Cook the sausages in your preferred manner and crumble them over
lasagna, or slice and serve them with a spicy marinara sauce over
spaghetti. I advise doubling the recipe and making sausage pizzas.
FROM: Stephanie Dicamillo, Jul-19-90 2:00pm Source: July/August
issue of Chile Pepper magazine
Source from luhu.jp