You are an idiot to say "Yuk" without even trying it. How old are you, three? I've made this twice, and the sausages were great. Everyone loved them.
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.
Yield: Makes 5 pounds sausage; 24 patties
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Amount per serving
- Calories: 226
- Calories from fat: 72%
- Protein: 15g
- Fat: 18g
- Saturated fat: 6.4g
- Carbohydrate: 0.4g
- Fiber: 0.1g
- Sodium: 629mg
- Cholesterol: 66mg
- 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
- 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.
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