Garlic Sausage from The Mediterranean Kitchen by Joyce Goldstein
This basic sausage is good with pasta when you don’t want hot pepper or fennel flavors, and it’s ideal for Bollito Misto.
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Cooking tools:
- Stand mixer
- Sausage stuffer
- Mixing bowl
- Skillet
- Stove
- Butcher's twine
Ingredients
- ½ cup brandy or red wine
- 2 tablespoons chopped fresh parsley
- 2 pounds ground pork, ⅓ of the weight in fat
- 1½ teaspoons (or to taste) grated nutmeg
- 1½ teaspoons (or to taste) salt
- 1½ tablespoons finely minced garlic
- 2 teaspoons chopped fresh thyme
- Olive oil for cooking sausages
- ½ teaspoon (or to taste) freshly ground pepper
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