Loretta Paganini: Spicy Sausage patties 7/11/12

1:32 PM, Jul 13, 2012   |    comments
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 Spicy Sausage Patties

(Serve 8)


1 Boston pork butts, (2-3 pounds) skinned, boned, and cut into small chunks

½ pound pancetta, Italian bacon, cut into small chunks

2 teaspoons salt

1 teaspoon black pepper

1 tablespoons minced Italian parsley

1/4 cup grated Parmigiano Reggiano cheese

2 garlic cloves, minced

¼ cup dry white wine
¼ cup sundry tomatoes, finely chopped
1 tablespoon light brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes

Special equipment: meat grinder


In a large bowl combine pork, pancetta with salt and pepper. Using the fine blade of a grinder, grind the pork mixture. Add to the prepared meats the parsley, cheese, garlic, wine, sundry tomatoes, sugar, cayenne and red pepper flakes. Mix thoroughly. Refrigerate for 1 hour.


Form your meat mixture into 8 (3 1/2-ounce) patties. To cook the patties, heat  olive oil in a 10-inch skillet over medium heat. Add the 8 patties and brown for 5 minutes per side, add 1/2 cup of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 165 degrees. Remove from pan and serve warm.


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