Categories: Pork/ham, Italian, Sausages, Veal 
      Yield: 12 servings 
  
      2 lb Fat-trimmed pork (or veal)          2 ts Salt (or smoke flavored 
           -shoulder, ground                        -salt) 
    1/2 c  Chianti wine                        1 ts Fennel seeds 
      2    Cloves garlic, minced             1/4 ts Each: black pepper and red 
      2 tb Minced fresh (or 2 tsp.                  -cayenne pepper (or more to 
           -dried) thyme                            -taste) 
      1 tb Paprika                         
  
  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. 
   
  From: Old Newspaper clipping Shared By: Pat Stockett