Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!


@@@@@ Now You're Cooking! Export Format

Italian Cheese And Red Wine Sausage


4 pounds boneless pork; shoulder or butt
1 tablespoon coarse ground fennel seed
2 bay leaves; crushed
3 tablespoons chopped parsley
5 garlic cloves; crushed
1/2 teaspoon dried red pepper flakes
3 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup grated parmesan or romano cheese
3/4 cup dry red wine
4 yards sausage casings
olive oil for cooking

You will enjoy this variation on the plain Italian pork sausage. The addition of cheese and wine raises this sausage to dinner table conversation. Grind the meat using the coarse blade. Mix all ingredients together and allow the mixture to sit for 1 hour before stuffing into casings. To cook, place in a frying pan with a tiny bit of olive oil and just enough water to cover the bottom of the pan. Cover and cook until the water evaporates. Then, continue to brown, turning once. Use throughout the book where Italian sausages are called for. Makes 4 pounds. Source: The Frugal Gourmet Cooks with Wine Posted to the BBQ-List by Edwin Pawlowski on 7 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster