| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Essnce02 |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1/2 |
c |
Chopped onion |
| 1 |
tb |
Chopped garlic |
| 1 3/4 |
lb |
Lean pork; cut 1. cubes |
| 1/4 |
lb |
Pork fat; cut 1. cubes |
| 1 |
tb |
Finely-ground fennel seed |
| 1 |
tb |
Bayou Blast; see * Note |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. recipe
which is included in this collection.
In a small skillet heat oil with onion and garlic over low heat; sweat
until onion is tender, about 5 minutes. Transfer onion to a large
bowl to cool and toss with remaining ingredients. Place 1/4-inch die
in meat grinder: run all ingredients through. Cook a small patty,
taste and adjust seasoning, if necessary. Form ground meat into
2-inch patties. In a cold cast-iron skillet, place sausages and cook
over medium-high heat, turning once, about 15 minutes or until well
browned. This recipe yields 8 to 10 patties.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-043 broadcast 03-06-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
[email protected]
03-12-1997
Recipe by: Emeril Lagasse
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