💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › italian › recipe37… captured on 2022-06-11 at 23:54:06.

View Raw

More Information

-=-=-=-=-=-=-

---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SICILIAN-STYLE SAUSAGE PATTIES
 Categories: Pork, Italian, Meats
      Yield: 12 servings
 
      2 lb Fat-trimmed pork (or veal)
           -shoulder, ground
    1/2 c  Chianti wine
      2    Cloves garlic, minced
      2 tb Minced fresh (or 2 tsp.
           -dried) thyme
      1 tb Paprika
      2 ts Salt (or smoke flavored
           -salt)
      1 ts Fennel seeds
    1/4 ts Each: black pepper and red
           -cayenne pepper (or more to
           -taste)
 
  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.
 
-----