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Spicy~ garlicky & herby sausage

Yield: 25 Servings

Ingredients:

• 1 tb Fresh sage fine chopped
• 1 tb Fresh marjoram fine -chopped
• 2 ts Fresh thyme leaves chopped
• 2 ts Fresh rosemary fine -chopped
• 1/4 c Fresh parsley chopped
• 2 Cloves garlic fine chopped
• 2 ts Ground coriander
• 1 tb Black pepper
• 1/2 ts Cayenne pepper
• 1 ts Crushed dried red pepper
• 2 ts Salt
• 1 c Dry red wine
• 5 lb Pork butt

Instructions:

coarsely ground -1/4 to 1/3 fat Nine feet or so of sausage -casings soaked and cut in -3 foot lengths 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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