"I read the other reviews on the amount of salt in this recipe. I also have this recipr in a book of Mario's, and he call for 1/4 cup of salt to six pounds of meat. Tow of those pounds are panchetta which is salty already. I used two tablespoons of salt, and the sausage turned out fine.
However, the recipe in the book also calls for wind, fenel se"

"I made this for Christmas Dinner. My stepson gave me a port sholder from a pig that he raised and butchered on his farm. This dish turned out great, although it is poorly written. I put it in a 450 for a half an hour, then dropped it to 350 for three and a half hours.
If you notice the receipe call for two quarts of stock, but does not say exactly what to do with it. So, I did a mix of wine and stock, and after hours in the over it was great! I do wish that the food network would proof read their recipes before they publish them.