Fresh Sausage Patties

1. 1

   Cut the pork and fat into small cubes and combine with all the other ingredients.

2. 2

   Grind with a meat grinder or food processor (probably in batches, unless your machine is very large) until finely choppedthat is, ground, not pulverized.

3. 3

   (Some small chunks are okay.)

4. 4

   Add a little water or red wine if the mixture is so dry that it wont hold together.

5. 5

   Panfry a tiny piece of the meat to check the seasoning; add more of anything you like.

6. 6

   Shape the meat into thin patties; you will have at least 10 or 12 (freeze any you are not going to cook within a day).

7. 7

   Heat a large skillet, preferably nonstick, over medium heat for 2 or 3 minutes, then add the patties.

8. 8

   Cook, rotating as necessary so they brown evenly, then turn and cook on the other side until done; theyll be firm but not tough when cooked through.

9. 9

   Serve.

10. 10

    This will work nicely with the fresh sausage patties or store-bought patties or links: In step 2, brown the meat on one side, with about 10 garlic cloves, peeled, moving the garlic so it browns but does not burn.

11. 11

    Add 1/2 cup dry white wine, cover, and cook until the sausage is done, another 5 minutes or so.

12. 12

    Serve over mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.