Barese – style sausage

Courtesy of Ed Hoffmann

This popular sausage made in the style of Bari in southern Italy contains cheese. Its lively, aggressive flavors make it a favorite in Italian neighborhoods in New Orleans. Don’t store this sausage too long in the refrigerator or freezer, as the cheese can become quite strong with age and overpower the other flavors

2 lbs. lean pork butt
l lb. lean beef chuck
l lb. pork back fat
1 c. (about 4 oz.) cubed Pecorino or Romano cheese
1 tbsp. freshly ground black pepper
1 tbsp. ground fennel seed
1 tbsp. finely chopped garlic
1 tbsp. kosher salt
1 tbsp. red pepper flakes
1/4 c. chopped fresh flat -leaf parsley
1/2 c. dry red wine
Medium hog casings

In a large bowl, toss together the meat, fat, and cheese, and grind through a 3/8-inch plate. Add the remaining ingredients except the casings, and knead the mixture well. Stuff into casings and tie into 4-inch links. Keeps for 2-3 days in the refrigerator, 1-2 months frozen.

Makes 41/2 pounds