MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sicilian-Style Sausage Patties
 Categories: Pork, Italian
      Yield: 12 servings
 
      2 lb Fat-trimmed pork (or veal)
           -shoulder; ground
    1/2 c  Chianti wine
      2 cl Garlic; minced
      2 tb Fresh thyme; minced -OR-
      2 ts Dried thyme
      1 tb Paprika
      2 ts Salt (or smoke flavored
           -salt)
      1 ts Fennel seeds
    1/4 ts Black pepper; or more to taste
    1/4 ts 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.

  Per serving: 130 calories with pork; 100 calories with veal.
  
  From: Old Newspaper clipping
  Shared By: Pat Stockett

  From: Michael Loo
  Date: 08-04-00
 
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