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

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

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.

Nutritional Information

Calories:

226 (72% from fat)

Protein:

15g

Fat:

18g (sat 6.4)

Carbohydrate:

0.4g

Fiber:

0.1g

Sodium:

629mg

Cholesterol:

66mg