Recipe - Italian Veal Sausage

2 pound Lean, fattrimmed ground
veal shoulder
2 teaspoon Salt
2 Cloves garlic, minced
2 teaspoon Paprika
2 teaspoon Thyme
2 Bay leaves, crumbled
1 teaspoon Anise or fennel seeds
One fourth teaspoon Black pepper
One fourth teaspoon Cayenne pepper or more, to
taste
One half cup Chianti wine
A few drops of liquid smoke
seasoning (optional)

Follow directions in preceding recipe. 16 patties, under 80 calories each.

Have the trimmed of fat and ground, or grind it yourself. Combine with
remaining ingredients and mix lightly. Gently shape into 16 patties. Wrap
and freeze, if desire. Broil or barbeque for 2 minutes on each side (3
minutes, if frozen). Posted to Digest eatlf.v097.n172 by The International
Slim Gourmet Cookbook, by Barbara Gibbons on Jul 8, 1997