Sicilian-style Sausage Patties Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Fat-trimmed pork, (or veal) shoulder, ground
1/2 cup: Chianti wine,
2 Cloves: garlic, minced
2 tbsp: Minced fresh, (or 2 tsp. dried) thyme
1 tbsp: Paprika,
2 tsp: Salt, or smoke flavored salt
1 tsp: Fennel seeds,
1/4 tsp: Each: black pepper and red cayenne pepper, or more to taste
Directions:
Note: Its not necessary to stuff meat mixtures into sausage
casings. In fact, if you plan to barbecue, its 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.
Source from luhu.jp
casings. In fact, if you plan to barbecue, its 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.
Source from luhu.jp