Garlicky Pork Sausage With Red Wine Prunes And Rosemary Recipes

GARLICKY PORK SAUSAGE WITH RED WINE, PRUNES AND ROSEMARY

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.

CARAWAY PORK SAUSAGES WITH RED WINE

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.

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

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.