Recipe: Caraway Sausage

CARAWAY SAUSAGE

5 lbs ground fatty pork

¾ C cold white wine

3 Tbsp caraway seeds

1 C chopped fresh herbs (parsley, basil, oregano, whatever)

1 C minced onion

2 tsp brown sugar

4 tsp curing salt (like Morton’s Tender-Quik)

2 tsp freshly ground black pepper

2 tsp ground allspice

Combine all ingredients, mix well, and stuff into hog casings or form into 1 lb logs. Cure 24 hours in refrigerator. Cook or freeze.