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Hot Italian Sausage

5 lb Pork butt, ground coarsely twice or medium once
3 Heads garlic, minced
1/4 c Parsley, minced
1 tb Fresh sage, minced (or 1 t dried)
2 ts Pepper, ground
1 tb Hot pepper flakes
1/2 ts Cayenne, ground
1 tb Salt
1 c Tannic dry red wine
9 Ft sausage casing

Mix all the dry seasonings with the pork. Stir. Mix in the wine. Stuff into casings. Hang at least an hour in a cool dry place and then refrigerate at least overnight. Use within 5 days.

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