4 1/2 lb fresh lean por
1 1/2 lb fresh pork fat (fresh pork s
1 med. onion, chopped
1 large clove garlic, minced
3 T salt
1 1/2 T freshly ground black pepper
1 1/2 t paprika
2 T crushed dried red peppers

2 t fennel seeds
1/2 t crushed bay leaf
1/4 t thyme
1/3 c red wine or water
Pinch of coriander
2.5 yards sausage casing

Grind the lean and fat pork, onion and garlic. Add the seasonings and mix thoroughly. Add the wine and mix well. Force through a sausage stuffer into casing. Makes 6.5 lb.