|2||lb||Fat-trimmed pork (or veal) shoulder, ground|
|2||Cloves garlic, minced|
|2||tb||Minced fresh (or 2 tsp. dried) thyme|
|2||ts||Salt (or smoke flavored salt)|
|1/4||ts||Each: black pepper and red cayenne pepper (or more to taste)|
Note: It's not necessary to stuff meat mixtures into sausage casings. In fact, if you plan to barbecue, it's better to shape the meat into flat hamburger-like sausage patties that fit in pita pockets or on thin rounds of French or Italian Bread.
To Make Patties: Combine all ingredients and mix lightly. Shape into patties, six per pound of meat. Raw patties may be frozen for later use; Arrange them in a single layer on a cookie tin lined with aluminum foil. Cover with foil, label and freeze. Patties may be barbecued or broiled without defrosting.
To Cook: Place patties 3 inches from heat source and broil or barbecue for about two to three minutes per side (three to four minutes each side if frozen); be sure meat is cooked through. Makes 12 patties, 130 calories each with pork; 100 calories each with veal.
From: Old Newspaper clipping Shared By: Pat Stockett