| 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
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