Garlicky Pork Sausage with Red Wine, Prunes and Rosemary

Time: 20 minutes

Skip to next paragraph
Related
Recipe: Sausages with Ginger, Star Anise and Soy Sauce (March 25, 2009)
Recipe: Chipotle Chicken Sausage (March 25, 2009)
Recipe: Homemade Merguez (March 25, 2009)
A Good Appetite: An Easy Route to Savory Sausages (March 25, 2009)
1/4 cup diced prunes

2 tablespoons dry red wine

1 pound ground pork

2 garlic cloves, minced

1 tablespoon finely chopped shallot

1 1/2 teaspoons kosher salt

1 teaspoon finely ground pepper

1 teaspoon minced fresh rosemary

Finely grated zest of 1 lemon

Olive oil for cooking.

1. In a large bowl, mash together the prunes and red wine. Add remaining ingredients and mix until well combined. Form sausage mixture into desired shape; small patties are nice for these. Chill for up to 5 days, freeze for up to 3 months or use immediately.

2. Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over.

Yield: About 1 pound of sausages.