Turkey-Cilantro Sausage Patties
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
52
Spice
41
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
On a plastic tray covered with plastic wrap, freeze the turkey and fatback for 30 minutes to firm
2
In an electric standing mixer with the food grinder attachment, or in a food processor, grind the meat and fatback together in short bursts
3
It should be chopped rather than pulverized, and should remain somewhat chunky
4
In a large mixing bowl, combine the ground meats with the wine, chiles, cilantro, salt, and pepper
5
Wash your hands thoroughly and mix together by hand until all the ingredients are well blended, but don't overmix or the meat will become warm and mushy
6
Refrigerate for 2 hours, covered, to allow the flavors to marry
7
Form the sausage mixture into flat patties, approximately 3-inches in diameter
8
In a large non-stick pan heat 2 teaspoons canola oil over medium-low heat (or heat a well-seasoned flat griddle pan)
9
Saute the sausage patties until golden, turning once with a flat-ended nonstick spatula and draining the fat as necessary
10
Drain briefly on paper towels and serve hot