Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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