Sima - Finnish May Day Drink - Pronounced (See-Mah)
INGREDIENTS:
2 lb Fat-trimmed pork (or veal) 2 ts Salt (or smoke flavored
-shoulder, ground -salt)
1/2 c Chianti wine 1 ts Fennel seeds
2 Cloves garlic, minced 1/4 ts Each: black pepper and red
2 tb Minced fresh (or 2 tsp. -cayenne pepper (or more to
-dried) thyme -taste)
1 tb Paprika
2 lb Fat-trimmed pork (or veal) 2 ts Salt (or smoke flavored
-shoulder, ground -salt)
1/2 c Chianti wine 1 ts Fennel seeds
2 Cloves garlic, minced 1/4 ts Each: black pepper and red
2 tb Minced fresh (or 2 tsp. -cayenne pepper (or more to
-dried) thyme -taste)
1 tb Paprika
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
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