Caraway Pork Sausages With Red Wine
Published September 13, 1983
- Total Time
- About 30 minutes
- Rating
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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 analysis per serving
1 gram carbs; 48 milligrams cholesterol; 171 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 182 milligrams sodium; 12 grams protein
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
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.
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.
Private Notes