| 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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