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Spicy, Garlicky and Herby Sausage



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Spicy, Garlicky and Herby Sausage

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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.

Ingredients:

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
1 Nine feet or so of sausage
-casings,

Serves:

25 Servings

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