Ingredients

2 pound fat-trimmed pork (or veal) -shoulder, ground
1/2 C. chianti wine
2 cloves garlic, minced
2 Tbsp. minced fresh (or 2 tsp. dried) thyme
1 Tbsp. paprika
2 tsp. salt (or smoke flavored salt)
1 tsp. fennel seeds
1/4 tsp. each: black pepper and red cayenne pepper (or more to taste)

Cooking Instructions

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 source and broil or barbecue for about two to three minutes per side (three to four minutes each side if frozen); be sure meat is cooked through.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)