Title: Italian Pepper Sausage
Categories: Italian, Meats
Yield: 1 Servings

4 1/2 lb Course ground pork
1 1/2 lb Salt pork
1 Clove garlic
1 Onion, quartered
1 1/2 tb Freshly ground black pepper
2 tb Salt
4 tb Paprika
4 ts Fennel
2 tb Crushed red pepper, dried
1/4 ts Thyme
1/2 ts Bay leaf, crushed
1/2 ts Coriander
1 c Red wine

Combine all ingredients, mix well and stuff into hog casing. You may split
lengthwise and broil under medium heat, or pan fry until brown on all sides
and well done.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini