Ingredients
4 pounds boneless pork; shoulder or butt
1 tablespoon coarse ground fennel seed
2 bay leaves; crushed
3 tablespoons chopped parsley
5 garlic cloves; crushed
1/2 teaspoon dried red pepper flakes
3 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup grated parmesan or romano cheese
3/4 cup dry red wine
4 yards sausage casings
olive oil for cooking

Directions
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. Makes 4 pounds

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