Spicy, Garlicky and Herby Sausage
| Yield: | 25 Servings |
| Categories: | Meats, Pork |
| 1 | tb | Fresh sage, fine chopped |
| 1 | tb | Fresh marjoram, fine chopped |
| 2 | ts | Fresh thyme leaves, chopped |
| 2 | ts | Fresh rosemary, fine chopped |
| 1/4 | c | Fresh parsley, chopped |
| 2 | Cloves garlic, fine chopped | |
| 2 | ts | Ground coriander |
| 1 | tb | Black pepper |
| 1/2 | ts | Cayenne pepper |
| 1 | ts | Crushed dried red pepper |
| 2 | ts | Salt |
| 1 | c | Dry red wine |
| 5 | lb | Pork butt, coarsely ground 1/4 to 1 |
| 1 | Nine feet or so of sausage casings, |
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