Monday, August 15, 2011

Caraway Pork Sausage Recipe

This is a French recipe which The Kitchen Mouse knows you will enjoy. Makes about 3 pounds.

3 lbs. pork shoulder or butt
1 T. caraway seeds
3/4 cup dry red wine, such as Chianti
1 T. chopped parsley
Salt and pepper to taste
2 large cloves garlic, minced

Step 1. Put pork through the medium blade of your grinder.

Step 2. Add remaining ingredients to meat and mix well. Using sausage stuffer, stuff into casings, twisting and tying at 3- or 4-inch lengths. Prick with fork.

Step 3. Place in boiling water; reduce heat and blanch for 5 minutes after water returns to a boil.

Step 4. To cook, broil or grill. Serve with a coarse-grained mustard. We have served these as patties and enjoyed them very much.

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