ITALIAN SAUSAGE
About 2 pounds or eight 5-inch sausages
Prepare Country Sausage I or II, substituting the following mixture for the ice/water, salt, herbs, and spices:
- 2 tablespoons red wine
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- (2 teaspoons dried sage or basil)
- 2 teaspoons salt
- 1 ½ teaspoons black pepper
- (1 teaspoon to 1 tablespoon red pepper flakes)
- 1 teaspoon fennel seeds, lightly crushed, or ½ teaspoon ground fennel