Sicilian-style sausage patties Recipe

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Sicilian-style sausage patties

Artist:	_	Yield:	12
Categories:	Italian, Pork, Western European	Rating:	0
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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)

Procedures:

1	Note: it"s not necessary to stuff meat mixtures into sausage casings.
2	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.
3	To make patties: combine all ingredients and mix lightly.
4	Shape into patties, six per pound of meat.
5	Raw patties may be frozen for later use; arrange them in a single layer on a cookie tin lined with aluminum foil.
6	Cover with foil, label and freeze.
7	Patties may be barbecued or broiled without defrosting.
8	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.
9	Makes 12 patties, 130 calories each with pork; 100 calories each with veal