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Tavella Family's Sausage

James Carrier
Yield Makes 5 pounds sausage; 24 patties
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.