Hot italian sausage (chile pepper magazine)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Crushed red chile |
| ½ | teaspoon | Cayenne powder |
| 2 | pounds | Pork, coarsely ground |
| 2 | Garlic cloves, minced | |
| 1 | teaspoon | Coarsely ground black pepper |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Fennel seed |
| 1 | teaspoon | Italian seasoning |
| 3 | ounces | Dry red wine |
| 1 | tablespoon | Sugar |
Directions
Knead together all ingredients in a large bowl. Stuff the mixture firmly into hog casings, pricking any trapped air bubbles with a pin.
Tie off in 4 to 6-inch lengths. Cook the sausages in your preferred manner and crumble them over lasagna, or slice and serve them with a spicy marinara sauce over spaghetti. I advise doubling the recipe and making sausage pizzas.
FROM: Stephanie Dicamillo, Jul-19-90 2:00pm Source: July/August issue of Chile Pepper magazine
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