Sicilian-Style Sausage Patties
Submitted by Ziggy
No-casing Sicilian sausage patties made with pork, Chianti, thyme, paprika, and fennel seeds. Freezer-friendly and grill-ready, even straight from frozen.
YIELD
12 servingsPREP
20 minCOOK
30 minREADY
1 hrsNo meat grinder? No casings? No problem. These Sicilian-style sausage patties give you all the flavor of homemade Italian sausage without any of the equipment fuss.
Trimmed pork gets mixed with Chianti wine, minced thyme, paprika, and fennel seeds, then shaped into patties. That splash of Chianti is the move that sets these apart, adding a fruity depth you won’t find in store-bought links.
They cook in minutes under the broiler or on the grill, and here’s the best part: you can freeze them raw on a sheet pan and cook them straight from frozen whenever the craving hits.
Kitchen Tips
- Mix the meat gently with your hands. Overworking pork makes the patties dense and rubbery instead of juicy and tender.
- Shape the patties slightly thinner in the center than at the edges. They puff up as they cook, so a slight indent gives you an evenly cooked patty.
- These are outstanding tucked into a crusty roll with sauteed peppers and onions for a Sicilian sausage sandwich.
- Freeze patties in a single layer with parchment between them. Once solid, stack them in freezer bags for easy grab-and-go meal prep.
Ingredients
Directions
Combine all ingredients and mix lightly.
Shape into patties, six per pound of meat.
Raw patties may be frozen for later use; Arrange them in a single layer on a cookie tin lined with aluminum foil.
Cover with foil, label and freeze.
Patties may be barbecued or broiled without defrosting.
Place patties 3 inches from heat source and broil or barbecue for about two to three minutes per side (three to four minutes each side if frozen); be sure meat is cooked through.
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