'Whipped up sausage patties using the family recipe from Rochester.
You really can't go wrong with this one at a summer cookout.
(And gas grills are for sissies; real mean use charcoal.)
One pound pork shoulder or "butt," ground coarsely (I use a Kitchenaid mixer and the food grinder attachment.)
3/4 tsp of fennel seed
1 tsp of salt (kosher style works best)
1/2 tsp of red pepper flakes
1/3 tsp of ground black pepper
Grind the pork first (we use the KitchenAid food grinder attachment), then mix with other ingredients by hand in a large bowl. Form into patties and grill over charcoal fire. (You can also stuff the meat into casings.) Serve with roasted peppers and mustard on a good roll.
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13 comments:
Real men also use either lighter fluid or gasoline to get the charcoal started. You did not use the self-lighting stuff did you? That is for sissies!
Father,
Mrs. Leonardi bought me a chimney starter for Father's Day and it works perfectly. You can learn all about it here:
http://www.youtube.com/watch?v=nHXcibEJ1lc
Fr. Rob,
Do you still have your eyebrows?
As a good father, you ought not encourage your sons to singe their eyebrows off either! And as importantly make your daughters - their wives - CRAZY!!
Let me be very clear...real WOMEN use charcoal, too!
I used to use a chimney starter, loved it, but mine rusted out and now I can't easily find another. So I'm left to starter fluid. The trick with that is to spray your charcoal and then cover it with the grill sealed up.
I prefer purity, though.
And gas...gas IS for sissies!
Looks yummy!
Rich - Greetings from Rochester. You wouldn't happen to have a family recipe for good, homemade Italian sauce, like the kind Nonna would make on Sundays when the whole family was at her house?
Rich, do you remember the Columbia Import Store at Bullshead? Hands down Rochester is the place to be for GOOD Italian bread. Do you have a particular favorite Italian bakery in Rochester?
I'm all hungry now. MANGIAMO!!!
Thanks, Rich.
Jim H
Jim,
That is the recipe we used on Sundays; my Uncle Mike -- Nani's son -- developed it.
Ah, bread. On the West side it's Martusciello's on Lyle; on the East it's Savoy on Clifford Avenue.
Rich,
I'm always looking for good sauce recipes, especially homemade meatballs. I have a fairly good recipe but always looking for better. I try to hang out at Olindos on Lyell and scam recipes.
West side it's either Marusciello's or Savastano's or Gaetano's; eastside would be DiVincenzo's or Riccardo's.
Best spaghetti and meatballs on East Side if Mama Rosa's on Norton St., and west side is Giuseppe's on Lyell, near St. Theodore's.
Mangiamo and God Bless.
Jim
Amen on the charcoal! I also use a chimney starter ... lighter fluid ruins the taste of your food.
Adoro;
I recently purchased mine from Lowes. They had both a no name brand and the Webber brand. I bought the Webber due to it's solid construction and handle.
We've been using them for years in Boy Scouts.
John
The chimney starter in the YouTube video is for wimps.
I use an old 2lb coffee can with both ends removed.first start a paper fire, add kindling then add the charcoal. When it rusts out you've already got another coffee can saved up.
BTW: That ground fennel seed, Rich?
Nope. They appear to be whole, cricket.
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