| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Gma1 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
lb |
Ground lean pork |
| 1 1/2 |
tb |
Minced fresh thyme leavers OR 2 1/2 |
|
|
; teaspoons crumbled dried |
| 1 |
tb |
Minced fresh sage leaves OR 2 teaspoons; plus 1 sage sprig |
|
|
; crumbled dried, for garnish |
| 1/2 |
c |
Minced fresh parsley leaves or to taste |
| 2 |
ts |
Salt |
| 3/4 |
ts |
White pepper |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
In a bowl combine well the pork, the fat, the thyme, the minced sage, the
parsley, the salt and the white pepper.
Divide the mixture into 18 balls. Flatten the balls into patties about
1/2 inch thick.
In a large skillet heat the oil over moderate heat until it is hot (not
smoking) Fry the patties for 4 to 5 minutes on each side or until they are
golden brown and no longer pink within.
Drain on paper towels.
Transfer the patties to a serving plate and garnish with the sage sprig
(Serves 6)
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”