Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
1 teaspoon coriander seeds
¼ teaspoon cinnamon
⅛ teaspoon clove
⅛ teaspoon nutmeg
1 teaspoon salt
2 teaspoons vinegar
1 pound boneless pork
Toast the coriander seed in a dry skillet, over a medium flame, until fragrant. Crush to a coarse powder. Combine coriander, cinnamon, cloves, nutmeg, and salt. Mix well. Add the pork and mix well. Moisten the pork mixture with just enough vinegar to make it manageable. Divide into equal portions and shape into ½ inch thick patties. Cover and allow flavors to meld for 30 to 60 minutes. Heat a skillet, over a medium-low flame. Add the sausage patties and heat until browned. Turn once and heat until browned. Serve hot.