Caraway Pork Sausages With Red Wine

Name: Caraway Pork Sausages With Red Wine
Total time: 30 min
Yield: about 20 3-inch links
Ingredients: 3 pounds pork shoulder or butt, put through medium or coarse grinder; 1 tablespoon caraway seeds; 3/4 cup dry red wine, like a cabernet sauvignon; 1 tablespoon chopped parsley; Salt and coarsely ground black pepper to taste; 3 large cloves garlic, minced

Recipe from Robert Posch

Adapted by Marian Burros

Total Time: About 30 minutes
Rating: (0)
Comments: Read comments

Featured in: SAUSAGE MAKING TODAY: SUBTLE, ELEGANT TASTES

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:about 20 3-inch links

3pounds pork shoulder or butt, put through medium or coarse grinder
1tablespoon caraway seeds
¾cup dry red wine, like a cabernet sauvignon
1tablespoon chopped parsley
Salt and coarsely ground black pepper to taste
3large cloves garlic, minced

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Combine all ingredients, and using sausage stuffer, stuff into casing, twisting and tying at 3- or 4-inch intervals. Prick with fork.
Step 2
Place in boiling water; reduce heat and blanch for 5 minutes after water returns to a boil.
Step 3
To serve, broil or grill. Serve with coarse-grained mustard.

Tip