Italian veal sausage

Yield: 1 Servings

Measure Ingredient
2 pounds Lean, fat-trimmed ground veal shoulder
2 teaspoons Salt
2 Cloves garlic, minced
2 teaspoons Paprika
2 teaspoons Thyme
2 Bay leaves, crumbled
1 teaspoon Anise or fennel seeds
¼ teaspoon Black pepper
¼ teaspoon Cayenne pepper or more, to taste
½ 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 eat-lf.v097.n172 by The International Slim Gourmet Cookbook, by Barbara Gibbons on Jul 8, 1997

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