Title: Hot Italian Sausage
Categories: Loo Italian Ground Pork Sausage
Yield: 20 Links

5	lb	Pork butt, ground coarsely twice or medium once
3		Heads garlic, minced
1/4	c	Parsley, minced
1	tb	Fresh sage, minced (or 1 t dried)
2	ts	Pepper, ground
1	tb	Hot pepper flakes
1/2	ts	Cayenne, ground
1	tb	Salt
1	c	Tannic dry red wine
9		Ft sausage casing

Mix all the dry seasonings with the pork. Stir. Mix in the wine. Stuff into casings. Hang at least an hour in a cool dry place and then refrigerate at least overnight. Use within 5 days.

Caveat: I don't make these things - the ones at the butcher shops in the North End are so good that I don't see the need. But someone brought them up recently,

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