---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pork, Italian, Meats
       Yield: 12 servings
       2 lb Fat-trimmed pork (or veal)
            -shoulder, ground
     1/2 c  Chianti wine
       2    Cloves garlic, minced
       2 tb Minced fresh (or 2 tsp.
            -dried) thyme
       1 tb Paprika
       2 ts Salt (or smoke flavored
       1 ts Fennel seeds
     1/4 ts Each: black pepper and red
            -cayenne pepper (or more to
   Note:  It’s not necessary to stuff meat mixtures into sausage casings. In
   fact, if you plan to barbecue, it’s better to shape the meat into flat
   hamburger-like sausage patties that fit in pita pockets or on thin rounds
   of French or Italian Bread.
   To Make Patties:  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.
   To Cook:  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.  Makes 12 patties, 130 calories
   each with pork; 100 calories each with veal.