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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
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Cheese And Red Wine Sausage
 Categories: Sausages, Italian
      Yield: 4 Pounds
 
      4 lb Pork shoulder or butt;
           - boneless
      1 tb Fennel seed; coarse ground
      2    Bay leaves; crushed
      3 tb Parsley; chopped
      5 cl Garlic; crushed
    1/2 ts Dried red pepper flakes
      3 ts Salt
      1 ts Black pepper; freshly ground
      1 c  Parmesan or Romano cheese;
           - grated
    3/4 c  Dry red wine
           Sausage casings (4 yards)
           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.
  
  Recipe by The Frugal Gourmet Cooks With Wine
  
  Recipe FROM: ,
               
  
  Posted by: Ed P 
 
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