2 lbs coarsely ground pork shoulder
1/4 cup pesto sauce
1 cup coarsely ground romano cheese
1 bunch coarsely chopped italian parsley
1/2 cup whole pine nuts
6 large garlic cloves, chopped
1 tbsp coarsely ground black pepper
7-foot-long natural casing.
2 yds butcher twine
How to prepare
In a large mixing bowl, using your hand or a fork, combine all the ingredients for the filling. Prepare casing, fill, link and cook.
1. Place the casings in a bowl of warm water in your kitchen sink. It will relax nearly instantly. Meanwhile set up the sausage grinder with the stuffing nozzle. 2. Take casings out of water and fit the open end over the faucet. Turn on warm water gently to allow the water to run through the casing. Then remove casing and slide immediately over the sausage nozzle. 3. Place the filling in the top of the grinder and crank the machine so that the filling feeds into the casing. Continue cranking until entire casing is filled. 4. Using butchers twine, tie a knot every 4″ along the length of the sausage.