Garlicky Pork Sausage With Red Wine, Prunes and Rosemary
- Total Time
- 5 minutes, plus 5 day's refrigeration
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Ingredients
- ¼cup diced prunes
- 2tablespoons dry red wine
- 1pound ground pork
- 2garlic cloves, minced
- 1tablespoon finely chopped shallot
- 1½teaspoons kosher salt
- 1teaspoon finely ground pepper
- 1teaspoon minced fresh rosemary
- Finely grated zest of 1 lemon
- Olive oil for cooking
Nutritional analysis per serving (6 servings)
241 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 13 grams protein; 248 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mash together the prunes and red wine. Add remaining ingredients and mix until well combined. Form sausage mixture into desired shape; small patties are nice for these. Chill for up to 5 days, freeze for up to 3 months or use immediately.
- Step 2
Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over.
Private Notes