Sage and Red Wine Pork Sausage

Sage and Red Wine Pork Sausage
Photo by Scott Phillips

Ingredients

  • 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)
  • 4-½ lb. boneless pork butt
  • ¼ cup chopped fresh sage
  • 1 oz. kosher salt (4 Tbs. Diamond Crystal brand or 2 Tbs. Morton brand)
  • 2-¼ tsp. fresh finely ground black pepper
  • 1-½ tsp. minced garlic
  • + 2 more ingredients
    • 1 lb. pork fat back
    • 2 tsp. vegetable oil, for cooking the sausages

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

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