Italian Sausage Patties
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per patty: about | - |
| cal | 101 |
| pro | 10 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 |
| chol | 36 mg |
| sodium | 109 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| vit A | 3 |
| vit C | 12 |
| folate | 1 |
Ingredients
- 2 lb lean ground pork
- 7 cloves garlic, minced or pureed
- 1 tbsp cracked peppercorns
- 1 tbsp grated orange rind
- 1 tsp grated lemon rind
- 1/4 cup minced roasted sweet red peppers
- 2 tsp coriander seeds
- 2 tsp sweet paprika
- 1 tsp whole fennel seeds
- 1 tsp ground fennel
- 1 tsp minced rosemary
- 1 tsp minced fresh thyme
- 3/4 tsp kosher salt
- 1/2 tsp cayenne pepper
- Pinch granulated sugar
- 1/4 cup Ice water
Preparation
In large bowl, mix pork, garlic, peppercorns and orange and lemon rinds until combined. Add red pepper, coriander seeds, paprika, whole and ground fennel seeds, thyme, rosemary, salt, cayenne pepper and sugar; mix well. Stir in water to make sticky mixture; cover and refrigerate for 2 hours.
Using 1/4 cup (50 mL) at a time and wetting hands if necessary, form into 3-inch (8 cm) wide patties. Arrange in single layer on waxed paper-lined baking sheet; cover and refrigerate for at least 2 hours or for up to 12 hours.
In large lightly greased skillet, fry patties over medium heat until crisp and golden on both sides, about 12 minutes. Drain on paper towel-lined platter. Keep warm in 250°F (120°C) oven for up to 30 minutes.
Source : Canadian Living Magazine: July 2006
- Keywords : Pork; Breakfast; Brunch; Skillet; Roasted red peppers;
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