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Italian Cheese and Red Wine Sausage


4 lbs boneless pork butt or shoulder
1 tablespoon coarse-ground fennel seed
2 bay leaves, crushed
3 Tbsps chopped parsley
5 garlic cloves, crushed
1/2 tsp dried red popper flakes
2 tsp salt
1 tsp freshly ground black pepper
1 cup grated Romano or Parmesan cheese
3/4 cup dry red wine
4 yards sausage casing
Olive oil for frying

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 pan with a a bit of olive oil and just enough water to cover the bottom of the pan. Cover and cook until the water has evaporated. Continue to brown, turning once.

Makes 4 lbs.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.