Sicilian-style Sausage Patties

---------- 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.

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