Subj : Italian Cheese And Red Wine Sausage To : All From : Ben Collver Date : Tue Jan 06 2026 08:05 am MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Italian Cheese And Red Wine Sausage Categories: Sausages, Italian Yield: 4 Pounds 4 lb Pork shoulder or butt; - boneless 1 tb Fennel seed; coarse ground 2 Bay leaves; crushed 3 tb Parsley; chopped 5 cl Garlic; crushed 1/2 ts Dried red pepper flakes 3 ts Salt 1 ts Black pepper; freshly ground 1 c Parmesan or Romano cheese; - grated 3/4 c Dry red wine Sausage casings (4 yards) Olive oil; for cooking You will enjoy this variation on the plain Italian pork sausage. The addition of cheese and wine raises this sausage to dinner table conversation. 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. Use throughout the book where Italian sausages are called for. Recipe by The Frugal Gourmet Cooks With Wine Recipe FROM: , Posted by: Ed P MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .