Name: Spicy Sausage Patties
Ingredients: 2 lb Coarsely ground fresh pork butt; chilled; 1/2 lb Coarsely ground fresh pork fat; (available at; ; butcher shops),; ; chilled; 2 lg Garlic cloves; minced and mashed; ; to a paste with 2; ; teaspoons salt; 2 ts Black pepper; 1 tb Dried sage; crumbled; 3 tb Minced fresh thyme leaves or 1 tablespoon; plus, it desired,; ; crumbled dried, fresh thyme sprigs; ; for garnish; 1/2 ts Cayenne; or to taste; 2 tb Vegetable oil

The secret of a believer’s holy walk is his continual recurrence to the blood of the Surety, and his daily [communion] with a crucified and risen Lord. All divine life, and all precious fruits of it, pardon, peace, and holiness, spring from the cross. All fancied sanctification which does not arise wholly from the blood of the cross is nothing better than Pharisaism. If we would be holy, we must get to the cross, and dwell there; else, notwithstanding all our labor, diligence, fasting, praying and good works, we shall be yet void of real sanctification, destitute of those humble, gracious tempers which accompany a clear view of the cross.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		February 19	1	servings

INGREDIENTS

2	lb	Coarsely ground fresh pork butt; chilled
1/2	lb	Coarsely ground fresh pork fat; (available at
		; butcher shops),
		; chilled
2	lg	Garlic cloves; minced and mashed
		; to a paste with 2
		; teaspoons salt
2	ts	Black pepper
1	tb	Dried sage; crumbled
3	tb	Minced fresh thyme leaves or 1 tablespoon; plus, it desired,
		; crumbled dried, fresh thyme sprigs
		; for garnish
1/2	ts	Cayenne; or to taste
2	tb	Vegetable oil

INSTRUCTIONS

In a bowl combine well the pork butt, the pork fat, the garlic paste, the
pepper, the sage, the thyme leaves, and the cayenne and chill the mixture,
covered, overnight. Divide the mixture into 16 balls and flatten each ball
into a 1/3-inch-thick patty. In a large skillet heat the oil over moderate
heat until it is hot but not smoking, in it fry the patties in batches for
4 minutes on each side, or until they are golden brown and no longer pink
within, and drain them on paper towels. Transfer the patties to a serving
plate and garnish them with the thyme sprigs.
Serves 8.
Gourmet February 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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