Tavella Family's Sausage
Photo by James Carrier
Ingredients
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ¼ cup dry red wine
- 2 teaspoons pickling spice
- 5 pounds ground pork butt (shoulder)
- 2 tablespoons salt
- 1 ½ tablespoons pepper
1. In a 1- to 2-quart pan over high heat, bring wine and pickling spice to a boil. Remove from heat and let cool to room temperature, about 45 minutes. Pour through a strainer into a large bowl; discard solids. 2. Add ground pork, salt, pepper, cinnamon, and nutmeg to bowl. Mix very thoroughly wi...
Red Wines from Beaujolais
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