Fresh Sausage Patties

Name: Fresh Sausage Patties
Prep time: 30 min
Total time: 30 min
Cuisine: French
Ingredients: Tiny pinch each of ground cloves, ground allspice, and freshly grated nutmeg; Tiny pinch each of ground cloves, ground allspice, and freshly grated nutmeg; Tiny pinch each of ground cloves, ground allspice, and freshly grated nutmeg; 1 tablespoon fennel or coriander seeds; ¼ teaspoon hot red pepper flakes; 1 tablespoon minced garlic; 1 tablespoon fennel or coriander seeds; ½ to ¾ pound fresh pork fatback, more if the pork itself is very lean 1 tablespoon salt; ½ teaspoon cracked black pepper; ½ to ¾ pound fresh pork fatback, more if the pork itself is very lean 1 tablespoon salt; ½ to ¾ pound fresh pork fatback, more if the pork itself is very lean 1 tablespoon salt; 2 pounds boneless pork, preferably from the shoulder; ½ to ¾ pound fresh pork fatback, more if the pork itself is very lean 1 tablespoon salt; 2 pounds boneless pork, preferably from the shoulder

Preparation info

Makes
6 to 12
servings (depending on time of day and accompaniments)

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

These are made wherever there are pigs, which is most of the world. And everywhere (except in American supermarkets), they contain a great deal of fat. In fact, you cannot make real sausage without fat, ideally in a ratio of about two parts lean to one part fat. (“Lean” sausage is not sausage; it’s hamburger.) So if you’re entirely antifat, pass this recipe by.

For the rest of you, there is nothing like homemade sausage, not on your first try, but on about your third or fourth, when

Ingredients

Europe
France
Main course
Gluten-free
Mediterranean

Ingredients

Method