Title: Turkey-Cilantro Sausage Patties
Categories: Toohot09
Yield: 12 servings

1 1/2 lb Boneless skinless turkey
-thigh meat; cut into 1"
-chunks
1/2 lb Boneless skinless turkey
-breast; cut into 1" chunks
1 lb High-quality pork fatback;
-cut into 1" chunks
1/4 c White wine
2 Jalapeno chiles; stemmed,
-seeded,
And minced
2 ts Ground dried chipotle chile
(or 1/2 chile en adobo;
-rinsed and
Finely chopped)
1/2 bn Cilantro; leaves only,
-finely chopped
1 1/2 tb Sea salt
2 tb Freshly-ground black pepper
2 ts Canola oil

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 - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-16-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.