Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 lb Coarsely ground fresh pork
- 1/2 lb Coarsely ground fresh pork
- ; butcher shops),
- ; chilled
- 2 lg Garlic cloves; minced and
- ; to a paste with 2
- ; teaspoons salt
- 1 tb Dried sage; crumbled
- 3 tb Minced fresh thyme leaves or
- ; crumbled dried, fresh
- ; for garnish
- 1/2 ts Cayenne; or to taste
- 2 tb Vegetable oil
- 2 ts Black pepper
Preparation
In a bowl combine well the pork butt, the pork fat, the garlic paste, the pepper, the sage, the thyme leaves, and the cayenne and chill the mixture, covered, overnight. Divide the mixture into 16 balls and flatten each ball into a 1/3-inch-thick patty. In a large skillet heat the oil over moderate heat until it is hot but not smoking, in it fry the patties in batches for 4 minutes on each side, or until they are golden brown and no longer pink within, and drain them on paper towels. Transfer the patties to a serving plate and garnish them with the thyme sprigs. Serves 8. Gourmet February 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
