Garlicky Pork Sausage With Red Wine Prunes And Rosemary Recipes

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GARLICKY PORK SAUSAGE WITH RED WINE, PRUNES AND ROSEMARY



Garlicky Pork Sausage With Red Wine, Prunes and Rosemary image

Provided by Melissa Clark

Categories     dinner, main course

Time 5m

Yield About 1 pound of sausages

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 233 milligrams, Sugar 0 grams

CARAWAY PORK SAUSAGES WITH RED WINE



Caraway Pork Sausages With Red Wine image

Provided by Marian Burros

Categories     dinner, appetizer, main course

Time 30m

Yield about 20 3-inch links

Number Of Ingredients 6

3 pounds pork shoulder or butt, put through medium or coarse grinder
1 tablespoon caraway seeds
3/4 cup dry red wine, like a cabernet sauvignon
1 tablespoon chopped parsley
Salt and coarsely ground black pepper to taste
3 large cloves garlic, minced

Steps:

  • Combine all ingredients, and using sausage stuffer, stuff into casing, twisting and tying at 3- or 4-inch intervals. Prick with fork.
  • Place in boiling water; reduce heat and blanch for 5 minutes after water returns to a boil.
  • To serve, broil or grill. Serve with coarse-grained mustard.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 182 milligrams, Sugar 0 grams

ROSEMARY-GARLIC PORK TENDERLOIN WITH SWEET-AND-SOUR PRUNES



Rosemary-Garlic Pork Tenderloin with Sweet-and-Sour Prunes image

Categories     Garlic     Pork     Roast     High Fiber     Vinegar     Prune     Rosemary     Fall     Escarole     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

8 ounces (1 1/3 cups) pitted prunes
1 1/3 cups water
2/3 cup Sherry wine vinegar
1/2 cup sugar
1/4 cup olive oil
6 garlic cloves
2 tablespoons chopped fresh rosemary
2 teaspoons cracked black pepper
1 1/2 pounds pork tenderloins
Generous pinch of dried crushed red pepper
12 cups sliced escarole (about 1 large head)
1 cup chicken stock or canned low-salt chicken broth

Steps:

  • Bring pitted prunes, 1 1/3 cups water, Sherry wine vinegar and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is syrupy, about 20 minutes. Set prunes aside.
  • Preheat oven to 400°F. Blend 1/4 cup olive oil, garlic cloves, chopped fresh rosemary and cracked black pepper in food processor to form paste. Place pork tenderloins in roasting pan; rub with 3 1/2 tablespoons garlic paste. Set remaining garlic paste aside. Roast pork tenderloins until thermometer inserted into thickest part registers 150°F, about 30 minutes.
  • Meanwhile, heat remaining garlic paste and dried crushed red pepper in heavy large saucepan over medium-high heat. Add 12 cups sliced escarole; cover and cook until wilted, about 6 minutes. Mix in chicken stock.
  • Transfer pork to work surface and slice. Mix any pan juices from pork into prunes and bring to simmer. Divide escarole among 6 plates. Top with pork slices, then prunes. Serve immediately.

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