Sicilian-style sausage patties
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Sicilian-style sausage patties
  Sausage    Patties    Pork    Italian  
Last updated 6/12/2012 1:23:05 AM. Recipe ID 55995. Report a problem with this recipe.
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      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.
 




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Recipe ID 55995 (Apr 03, 2005)

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