Caraway Pork Sausages With Red Wine

• 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

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

pork shoulder, caraway seeds, red wine, parsley, salt, garlic

Taken from cooking.nytimes.com/recipes/3337 (may not work)