Tavella Family's Sausage

Notes: The Tavellas make traditional sausage links, but shaping the mixture into patties is an easy option. Leftover uncooked patties can be wrapped tightly and frozen for up to 3 months.
Makes 5 pounds sausage; 24 patties

Ingredients

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1/4 cup dry red wine
2 teaspoons pickling spice
5 pounds ground pork butt (shoulder)
2 tablespoons salt
1 1/2 tablespoons pepper
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg

Preparation

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 with your hands to distribute spices evenly.

3. Shape about 1/3 cup (about 3 oz.) pork mixture into an oval-shaped patty about 1/2 inch thick. Place on a waxed paper-lined baking sheet. Repeat to shape remaining mixture into patties, stacking them in layers separated by sheets of waxed paper.

4. Lay patties on a grill over medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook patties, turning once, until browned on both sides and no longer pink in the center (cut to test), about 8 minutes total. (Alternatively, fry patties in a 10- to 12-inch frying pan over medium heat, turning as needed, until browned on both sides and no longer pink in the center, 10 to 15 minutes total.) Pile on a platter and serve.

Created date

May 2004

Nutritional Information

Calories 226
Caloriesfromfat 72 %
Protein 15 g
Fat 18 g
Satfat 6.4 g
Carbohydrate 0.4 g
Fiber 0.1 g
Sodium 629 mg
Cholesterol 66 mg