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Italian Sausage With Parsley And Cheese

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2 pounds pork butt; coarsely ground
1/4 pound pork fat; coarsely ground
3 tablespoons chopped fresh parsley
3 cloves garlic; crushed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons dry white wine
1/2 cup freshly grated parmesan cheese

Put all the ingredients together, and mix them well. Let an hour and mix again. Stuff into casings. Source: The Frugal Gourmet Cooks Italian Makes a little over 2 pounds This is a bit lighter than the sausages with red pepper flakes and I think this is a perfect sausage for a nice dinner with friends. Posted to the BBQ-List by Edwin Pawlowski on 7 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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