Title: Sicilian-Style Sausage Patties
Categories: Pork Italian
Yield: 12 Servings

2	lb	Fat-trimmed pork (or veal) shoulder, ground
1/2	c	Chianti wine
2		Cloves garlic, minced
2	tb	Minced fresh (or 2 tsp. dried) thyme
1	tb	Paprika
2	ts	Salt (or smoke flavored salt)
1	ts	Fennel seeds
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

previous

next