Sage and Red Wine Pork Sausage

Sage and Red Wine Pork Sausage
Photo by Scott Phillips


  • 12 feet small hog casings (32 to 35 mm diameter), cut into three 4-foot pieces (optional)
  • 2 tsp. vegetable oil, for cooking the sausages
  • ½ cup dry red wine, such as Cabernet Sauvignon, Chianti, or Merlot
  • 1 lb. pork fat back
  • 1-½ tsp. minced garlic
  • 2-¼ tsp. fresh finely ground black pepper
  • ¼ cup chopped fresh sage
  • + 2 more ingredients
    • 4-½ lb. boneless pork butt
    • 1 oz. kosher salt (4 Tbs. Diamond Crystal brand or 2 Tbs. Morton brand)

Trim and discard any gristle or connective tissue from the pork. Cut the pork and pork fat back into 1-inch cubes. Spread in an even layer on a rimmed baking sheet and put in the freezer, uncovered, until very cold (partially frozen on the edges but still soft in the center), about 1 hour. Meanwh...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network