Italian Pepper Sausage

Just 4 u

4 1/2 Pound fresh lean pork
1−1/2 Pound fresh pork fat (fresh pork's)
1 med. onion, chopped
1 large clove garlic, minced
3 Teaspoon salt
1−1/2 Teaspoon freshly ground black pepper
1−1/2 Teaspoon paprika
2 Teaspoon crushed dried red peppers
2 Teaspoon fennel seeds
1/2 Teaspoon crushed bay leaf
1/4 Teaspoon thyme
1/3 Cup 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, or use in recipes that call for ground sausage out of casings. Makes
6.5 lb.