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

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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

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