Recipe for Spicy, Garlicky and Herby Sausage

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Yield:

25 Servings

Ingredients:

Amount	Ingredient
1 tbl	Fresh sage, fine chopped
1 tbl	Fresh marjoram, fine chopped
2 tsp	Fresh thyme leaves, chopped
2 tsp	Fresh rosemary, fine chopped
1/4 cup	Fresh parsley, chopped
2 x	Cloves garlic, fine chopped
2 tsp	Ground coriander
1 tbl	Black pepper
1/2 tsp	Cayenne pepper
1 tsp	Crushed dried red pepper
2 tsp	Salt
1 cup	Dry red wine
5 lb	Pork butt, coarsely ground 1/4 to 1/3 fat

Instructions:

Instructions: 1) Mix all ingredients in a large bowl and refrigerate covered over night to let the flavors blend. 2. Prepare casings and stuff sausages in 3 to 4 inch lengths. 3. Hang the sausages for an hour or so in an airy, cool place. They will keep a few days refrigerated and loosely wrapped in butcher paper or frozen for a couple of months.

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