Preparation:
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. |
