| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Italian, Meats, Pork | 12 | Servings |
INGREDIENTS
| 2 | lb | Fat-trimmed pork, or veal |
| shoulder ground | ||
| 1/2 | c | Chianti wine |
| 2 | Cloves garlic, minced | |
| 2 | T | Minced fresh, or 2 tsp. |
| dried thyme | ||
| 1 | T | Paprika |
| 2 | t | Salt, or smoke flavored |
| salt | ||
| 1 | t | Fennel seeds |
| 1/4 | t | 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:
“Mad at God? Sure you’ve got the right person?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 372
Calories From Fat: 262
Total Fat: 29.1g
Cholesterol: 117.4mg
Sodium: 447mg
Potassium: 464.8mg
Carbohydrates: 2.9g
Fiber: 1.1g
Sugar: 1.1g
Protein: 24g