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Italian Cheese and Red Wine Sausage
4 lb Pork, boneless, shoulder or butt
1 tb Fennel seed, ground in mortar
2 Bay leaves, crushed
1/4 c Parsley, chopped
5 Garlic, pressed
1/2 ts Pepper, red, flakes
3 ts Salt, kosher
1 ts Pepper, black, freshly ground
1 c Cheese, parmesan or romano, grated
3/4 c Wine, red
4 Sausage casings (about
Grind the meat in food processor or Kitchen Aid meat grinder attachment for mixer. Mix all ingredients and allow to stand for 1 hour so flavours can meld. Stuff sausage into casings with Kitchen Aid sausage stuffing attachment or buy hand with sausage funnel.
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