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Homemade Italian Sausage

2 lb Well-marbled pork butt, ground med-fine, between 25-30 percent fat
2/3 c Freshly grated imported Parmesan cheese
1/2 c Minced fresh Italian parsley, well packed
1/4 c Dry whinte wine
1 Cloves garlic, minced (up to 2)
1 tb Dried basil, crumbled
1/2 ts Hot red pepper, minced (up to 1)
1/2 ts Salt
1/2 Dried organo leaves, crumbled
1/4 ts Freshly ground pepper
Narrow sausage casings, well rinsed


Combine all ingredients in large bowl and blend well, keeping mixture as light as possible. Using sausage stuffer, fill casings, twisting off 8 inch links as you work. Refrigerate immediately use within 1 day or freeze up to 3 months.





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