Turkey-cilantro sausage patties

12 servings

Ingredients

Quantity Ingredient
1½ pounds Boneless skinless turkey thigh meat; cut into 1\" chunks
½ pounds Boneless skinless turkey breast; cut into 1\" chunks
1 pounds High-quality pork fatback; cut into 1\" chunks
¼ cup White wine
2 Jalapeno chiles; stemmed, seeded,
And minced
2 teaspoons Ground dried chipotle chile
(or 1/2 chile en adobo; rinsed and
Finely chopped)
½ bunch Cilantro; leaves only, finely chopped
1½ tablespoon Sea salt
2 tablespoons Freshly-ground black pepper
2 teaspoons Canola oil

Directions

On a plastic tray covered with plastic wrap, freeze the turkey and fatback for 30 minutes to firm. In an electric standing mixer with the food grinder attachment, or in a food processor, grind the meat and fatback together in short bursts. It should be chopped rather than pulverized, and should remain somewhat chunky. In a large mixing bowl, combine the ground meats with the wine, chiles, cilantro, salt, and pepper. 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.

Refrigerate for 2 hours, covered, to allow the flavors to marry. Form the sausage mixture into flat patties, approximately 3-inches in diameter. In a large non-stick pan heat 2 teaspoons canola oil over medium-low heat (or heat a well-seasoned flat griddle pan). Saute the sausage patties until golden, turning once with a flat-ended nonstick spatula and draining the fat as necessary. Drain briefly on paper towels and serve hot. This recipe yields 12 to 16 patties.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6241 broadcast 04-09-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-16-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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