Garlicky Pork Sausage With Red Wine, Prunes and Rosemary
Published March 24, 2009
- Total Time
- 5 minutes, plus 5 day's refrigeration
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Ingredients
¼ cup diced prunes
2 tablespoons dry red wine
1 pound ground pork
2 garlic cloves, minced
1 tablespoon finely chopped shallot
1 ½ teaspoons kosher salt
1 teaspoon finely ground pepper
1 teaspoon minced fresh rosemary
Finely grated zest of 1 lemon
Olive oil for cooking
Nutritional analysis per serving
7 grams carbs; 54 milligrams cholesterol; 241 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 1 gram fiber; 248 milligrams sodium; 13 grams protein; 3 grams sugar
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