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| Sicilian-Style Sausage Patties Recipe |
Category: Pork / Italian
Rating:
N/A
Servings: 12
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Ingredients
2 lb fat-trimmed pork (or veal) shoulder; , ground
1/2 cup chianti wine
2 cloves garlic, minced
2 tablespoon minced fresh (or 2 tsp. dried) thym; e
1 tablespoon paprika
2 teaspoon salt (or smoke flavored salt)
1 teaspoon fennel seeds
1/4 teaspoon each: black pepper and red cayenne; pepper (or more to taste)
Cooking Directions:
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.
italian,meats,pork
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