Ingredients
- 3 pounds pork shoulder or butt, put through medium or coarse grinder
- 1 tablespoon caraway seeds
- ¾ 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
- Nutritional Information
Nutritional analysis per serving (12 servings)
278 calories; 20 grams fat; 7 grams saturated fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 19 grams protein; 80 milligrams cholesterol; 74 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
about 20 3-inch links
Preparation
- Combine all ingredients, and using sausage stuffer, stuff into casing, twisting and tying at 3- or 4-inch intervals. Prick with fork.
- Place in boiling water; reduce heat and blanch for 5 minutes after water returns to a boil.
- To serve, broil or grill. Serve with coarse-grained mustard.
- Mr. Posch serves these sausages – which can be also shaped into patties – with a simple salad of red Bliss potatoes, dressed with oil and vinegar.
About 30 minutes
Dining and Cooking