2 lb fat-trimmed pork (or veal) shoulder, , ground
1/2 cup chianti wine
2 cloves garlic, minced
2 tbsp minced fresh (or 2 tsp. dried) thym, e
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
A Recipe for
Sicilian-Style Sausage Patties
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Food Tip |
This is a recipe for Sicilian-Style Sausage Patties from the recipe cookbook of Recipes-to-go (Barbecue)
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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.
Serves: 12
Sicilian-Style Sausage Patties Recipe brought to you by Recipes To-Go