Title: Spicy, Garlicky & Herby Sausage
Categories: Meat Pork
Yield: 25 Servings
| 1 | tb | Fresh sage, fine chopped |
| 1 | tb | Fresh marjoram, fine chopped |
| 2 | ts | Fresh thyme leaves, chopped |
| 2 | ts | Fresh rosemary, fine chopped |
| 1/4 | c | Fresh parsley, chopped |
| 2 | | Cloves garlic, fine chopped |
| 2 | ts | Ground coriander |
| 1 | tb | Black pepper |
| 1/2 | ts | Cayenne pepper |
| 1 | ts | Crushed dried red pepper |
| 2 | ts | Salt |
| 1 | c | Dry red wine |
| 5 | lb | Pork butt, coarsely ground 1/4 to 1/3 fat |
| | | Nine feet or so of sausage casings, soaked and cut in 3 foot |
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.