Tavella Family's Sausage

Tavella Family's Sausage
Photo by James Carrier


  • 5 pounds ground pork butt (shoulder)
  • ¼ cup dry red wine
  • ½ teaspoon nutmeg
  • 2 teaspoons pickling spice
  • 1 ½ tablespoons pepper
  • 1 ½ teaspoons ground cinnamon
  • 2 tablespoons salt

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...

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