---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Meats
       Yield: 1 servings
   4 1/2 lb Course ground pork
   1 1/2 lb Salt pork
       1    Clove garlic
       1    Onion, quartered
   1 1/2 tb Freshly ground black pepper
       2 tb Salt
       4 tb Paprika
       4 ts Fennel
       2 tb Crushed red pepper, dried
     1/4 ts Thyme
     1/2 ts Bay leaf, crushed
     1/2 ts Coriander
       1 c  Red wine
   Combine all ingredients, mix well and stuff into hog casing.  You may split
   lengthwise and broil under medium heat, or pan fry until brown on all sides
   and well done.