• 2 pounds well-marbled pork butt – med ground
• 2/3 cup freshly grated Parmesan cheese
• 1/2 cup fresh Italian parsley – well packed
• 1/4 cup dry white wine
• 1 clove garlic, I use 3-4 cloves – minced
• 1 tablespoon dried basil – crumbled
• 1 teaspoon hot red chili peppers – minces
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano – crumbled
• 1/4 teaspoon freshly ground pepper
• Prepared casing

Grind the pork butt med to fine. Mix all ingredients together in large bowl. Using sausage stuffer, fill casings twisting off 8 inch links. Tie and cut. Hang in cool spot until dry, 12 to 14 hours. To cook: Prick skin good so they will not burst, put in 1/2 inch of water in large skillet and plate as many sausages that will fit without crowding and cover and simmer for 20 minutes. Pour off liquid and brown on all sides until golden brown.

Submitted by admin.