© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: The Frugal Gourmet Cooks with Wine
4 pounds pork butt
1 tablespoon fennel seed, coarsely ground
2 bay leaves, crushed
3 tablespoons parsley, chopped
5 garlic cloves, crushed
½ teaspoon dried red pepper flakes
3 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup Parmesan cheese, grated
¾ cup dry red wine
4 yards sausage casings
olive oil for cooking
Grind the meat using the coarse blade.
Mix all ingredients together and allow the mixture to sit for 1 hour before stuffing into casings.
To cook, place in a frying pan with a tiny bit of olive oil and just enough water to cover the bottom of the pan. Cover and cook until the water evaporates. Then, continue to brown, turning once.