Recipe - Sicilian-Style Sausage Patties

2 pound Fattrimmed pork (or veal)
shoulder, ground
One half cup Chianti wine
2 Cloves garlic, minced
2 tablespoon Minced fresh (or 2 tsp.
dried) thyme
1 tablespoon Paprika
2 teaspoon Salt (or smoke flavored
salt)
1 teaspoon Fennel seeds
One fourth teaspoon 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
hamburgerlike 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.