SICILIAN-STYLE SAUSAGE PATTIES

      Title: SICILIAN-STYLE SAUSAGE PATTIES
  Categories: Pork, Italian, Meats
       Yield: 12 Servings
  
       2 lb Fat-trimmed pork (or veal)
            -shoulder, ground
     1/2 c  Chianti wine
       2    Cloves garlic, minced
       2 tb Minced fresh (or 2 tsp.
            -dried) thyme
       1 tb Paprika
       2 ts Salt (or smoke flavored
            -salt)
       1 ts Fennel seeds
     1/4 ts Each: black pepper and red
            -cayenne pepper (or more to
            -taste)
  
   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.
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