Yield: 2 servings
|Typed by Manny Rothstein|
|3 slices||Bacon, cut into 1-in pieces|
|½ pounds||Ground pork|
|½ teaspoon||Dried thyme, crumbled|
|½ teaspoon||Finely grated orange peel|
|½ teaspoon||Freshly ground pepper|
|⅛ teaspoon||(to 1/4 ts) ground mace|
Finely chop bacon in processor. Add remaining ingerdients except butter and process sausage mixture until just blended, using on/off turns.
Divide sausage mixture into 4 pieces. Flatten each to a ⅓-inch thick round. Melt butter in heavy small skillet over medium-high heat. Add sausage and fry until just firm to touch, 2½ to 3 minutes per side.
Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989. This book is a collection of recipes taken from "The Weekday Cook" column in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for February. Submitted By MANNY ROTHSTEIN On 06-03-95