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 |
- Portion size: 6 to 9
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 1/3cupdry red wine
- 2 tbsp 2tbspred wine vinegar
- 4 4cloves garlic, minced
- 4 tsp 4tspsmoked bittersweet paprika or hot paprika
- 1-1/2 tsp 1-1/2tspdried oregano
- 1 tsp 1tspsalt
- 1 tsp 1tsppepper
- 1/2 tsp 1/2tspground marjoram
- 1/2 tsp 1/2tspdried thyme
- 1/4 tsp 1/4tspground cloves
- 1/4 tsp 1/4tspcrumbled saffron, (optional)
- 2 lb 2lblean ground pork
- 3/4 cup 3/4cupfinely chopped pancetta, (about 4 oz/125 g)
- 1 tsp 1tspvegetable oil
Preparation
In large bowl, whisk together wine, vinegar, garlic, paprika, oregano, salt, pepper, marjoram, thyme, cloves, and saffron (if using); let stand for 15 minutes.
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
