Title: Luganega - Parmesan Cheese Sausage
Categories: Sausage Cheese
Yield: 2 Coils

5	lb	Pork butt, ground coarsely
2	cl	Garlic, minced
1	tb	Fresh oregano, minced (or 1 tsp dried)
2	ts	Pepper, ground
1 1/3	c	Grated parmesan
2	ts	Salt
1/4	c	Medium-dry white wine
6		Ft sausage casing

Mix all the dry seasonings with the pork. Stir. Mix in the wine. Stuff into casings. Refrigerate at least overnight. Use within 3 days. Makes two 2.5-lb coils. : Michael Loo : MM format by Dave Sacerdote :

From: Dave Sacerdote Date: 04 Feb 98

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