Caraway Pork Sausages With Red Wine

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.
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about 20 3-inch links

Preparation

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