Italian Sausage Patties
Servings: 16
Ingredients:
| Nutritional Info | |
| Per patty: about | - |
| cal | 101 |
| pro | 10 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | trace |
| chol | 36 mg |
| sodium | 109 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| vit A | 3% |
| vit C | 12% |
| folate | 1% |
-
2 lb (1 kg) lean ground pork
7 cloves garlic, minced or pur?
1 tbsp (15 mL) cracked peppercorns
1 tbsp (15 mL) grated orange rind
1 tsp (5 mL) grated lemon rind
1/4 cup (50 mL) minced roasted sweet red pepper
2 tsp (10 mL) each coriander seeds and sweet paprika
1 tsp (5 mL) each whole and ground fennel seeds
1 tsp (5 mL) each minced fresh thyme and rosemary
3/4 tsp (4 mL) kosher salt
1/2 tsp (2 mL) cayenne pepper
Pinch granulated sugar
1/4 cup (50 mL) 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.
Additional Information
Source
Canadian Living Magazine: July 2006
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