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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
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 
  
  Recipe FROM: 
               
 
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