Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Fat-trimmed pork (or veal) 2 ts Salt (or smoke flavored
-shoulder, ground -salt)
1/2 c Chianti wine 1 ts Fennel seeds
2 Cloves garlic, minced 1/4 ts Each: black pepper and red
2 tb Minced fresh (or 2 tsp. -cayenne pepper (or more to
-dried) thyme -taste)
1 tb Paprika

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.

From: Old Newspaper clipping Shared By: Pat Stockett

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