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Parmesan Cheese Sausage

5 lb Pork butt, ground coarsely
2 cl Garlic, minced
1 tb Fresh oregano, minced (or 1 tsp dried)
2 ts Pepper, ground
1 1/3 c Grated parmesan
2 ts Salt
1/4 c Medium-dry white wine
6 Ft sausage casing

Mix all the dry seasonings with the pork. Stir. Mix in the wine. Stuff into casings. Refrigerate at least overnight. Use within 3 days. Makes two 2.5-lb coils.

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