Sage and Red Wine Pork Sausage

Sage and Red Wine Pork Sausage
Photo by Scott Phillips

Ingredients

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

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

Comments


Best Wine Deals

  • $22.99
    17% off
    Geyser Peak Cabernet Sauvignon Alexander Valley Reserve
    Geyser Peak Cabernet Sauvignon Alexander Valley Reserve 2007
  • $25.51
    15% off
    Heritiers du Comte Lafon Domaine des Macon Chardonnay Clos de la Crochette Wine
    Heritiers du Comte Lafon Domaine des Macon Chardonnay Clos de la Crochette Wine 2009
See More Deals





Snooth Media Network