Italian veal sausage
1 Servings
Ingredients
| Quantity | 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) | ||
Directions
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