Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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.