---------------------------------------------------------------- From: rdyoung@wcc.net (Bob Y.) Newsgroups: rec.food.recipes Subject: Italian Cheese and Red Wine Sausage Followup-To: rec.food.cooking Date: 12 Oct 1998 05:59:16 -0600 Organization: wcc.net Reply-To: rdyoung@wcc.net (Bob Y.) NNTP-Posting-Host: llama.swcp.com From: "Pete" I used to have a recipe that had fennel and cheese in it plus other ingredients, but I have lost it. If anyone has one I would appreciate a copy. Thanks spfldpete@eosinc.com Italian Cheese and Red Wine Sausage 4 lbs boneless pork butt or shoulder 1 Tbsp coarse-ground fennel seed 2 bay leaves, crushed 3 Tbsps chopped parsley 5 garlic cloves, crushed 1/2 tsp dried red popper flakes 2 tsp salt 1 tsp freshly ground black pepper 1 cup grated Romano or Parmesan cheese 3/4 cup dry red wine 4 yards sausage casing Olive oil for frying 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 pan with a a bit of olive oil and just enough water to cover the bottom of the pan. Cover and cook until the water has evaporated. Continue to brown, turning once. Makes 4 lbs. Bob Y. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.