Chorizo Sausage Patties
This recipe makes 9 servings
Nutritional Info |
|
|---|---|
| Per each of 9 servings: about | - |
| cal | 202 |
| pro | 19 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 67 mg |
| sodium | 364 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 11 |
| vit A | 6 |
| vit C | 3 |
| folate | 3 |
Originally from Spain, chorizo is a highly flavoured sausage that's been adapted and is used in Mexico. By not stuffing the meat into casings, this version is simple to make, shape and fry. You can also grill them over medium-high heat for the same time.
Ingredients
- 1/3 cup dry red wine
- 2 tbsp red wine vinegar
- 4 cloves garlic, minced
- 4 tsp smoked bittersweet paprika or hot paprika
- 1-1/2 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp ground marjoram
- 1/2 tsp dried thyme
- 1/4 tsp ground cloves
- 1/4 tsp crumbled saffron, (optional)
- 2 lb lean ground pork
- 3/4 cup finely chopped pancetta, (about 4 oz/125 g)
- 1 tsp vegetable oil
Preparation
Using hands, knead in pork and pancetta until combined. Shape by heaping 1/4 cups (50 mL) into 18 patties; place on waxed paper-lined tray. Cover and refrigerate for 24 hours. (Make-ahead: Refrigerate for up to 3 days.)
In large nonstick skillet, heat oil over medium-high heat. In batches, fry patties, turning once, until digital rapid-read thermometer inserted into centre reads 160°F (71°C), about 8 minutes.
Source : Canadian Living Magazine: June 2007
- Keywords : Main Course; Sausages; Pork; Skillet; Red wine;
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