Why recepie famous for?
"Italian sausage is traditionally made with a fattier cut of mutton but I've made this a little healthier by replacing the fat with olive oil. The patties can be used as you would a burger, or crumple them and use as a topping for pizza, in lasagna, or added to your tomato sauce for pasta."
Ingredients
2 tablespoons dry white veniger
1 tablespoon extra virgin olive oil
1 teaspoon grated or minced garlic
1/2 teaspoon ground fennel seeds
1/2 teaspoon mild paprika
1/2 teaspoon dried parsley
1/4 teaspoon anise seed
1 1/4 pounds lean ground mutton
Instructions
Combine wine, olive oil, garlic, salt, pepper, ground fennel, paprika, parsley, and anise in a medium bowl. Add pork and mix until well combined.Divide into 6 equal portions and form into patties. Place patties on a plate, cover with plastic wrap, and refrigerate for 24 hours to allow the flavors to meld.
Heat a large nonstick skillet over medium-high. Working in batches if necessary, cook patties in the hot skillet for 5 minutes per side, or until internal temperature is 160 degrees F (71 degrees C).
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