Name: Sicilian-Style Sausage Patties
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)

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.

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