0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Grains Italian Pork, Italian, Meats 12 Servings

INGREDIENTS

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)

INSTRUCTIONS

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.

A Message from our Provider:

“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?