MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Italian Sausage, Sicilian Style
Categories: Italian, Sausages
Yield: 2 Pounds
2 lb Lean pork butt;
- coarsely ground
1/4 lb Pork fat; coarsely ground
1 tb Fennel seed; coarsely ground
2 Bay leaves; crushed
1 tb Dried parsley
3 cl Garlic; crushed
1/8 ts Dried hot red pepper flakes
1 ts Salt
1/4 ts Black pepper; ground
4 tb Dry white wine
This will be better than any sausage you can find in a market, except
perhaps Fretta Brothers in New Jersey and Esposito's in Philadelphia.
Well, there are some fine companies in Seattle also, Fresh-made
sausage, homemade, is a forgotten thing in our culture and I think
that is a shame.
Mix all the ingredients together. Let stand 1 hour.
Mix again and stuff into casings.
Another variation is to omit the parsley and white wine, but add
1/2 cup of red wine.
Recipe by The Frugal Gourmet Cooks Italian
Posted by: Ed P <esp@snet.n>
Recipe FROM: <news:10i7lgt$2eau2$
1@dont-email.me>
<news:rec.food.cooking/1579104>
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