Greek Sausage Patties Wrapped in Caul Fat
Recipe Submitted from Chef Martina Hilldorfer
@ Kauai Community College
3 1/2oz Salt
4oz minced orange peel (no white, just orange)
1 Tbsp ground Black Pepper
1 tsp Ground Bay Leaves
1 tsp ground allspice
1 tsp crushed red pepper flake
1 tsp Cayenne
3 Tbsp Chopped Flat Leaf (Italian) Parsley
1 Tbsp Chopped Oregano (Fresh)
1 1/2 tsp Chopped Thyme (Fresh)
1 Pound, 4oz minced onion, sautéed and cooled
1 1/2 tsp minced garlic, sautéed and cooled
10oz Ice Cold Water
2 1/2 pounds Reliable Brothers Steaks Caul Fat
48 (plucked leaves) flat-leaf (Italian) Parsley
Toss the lamb with the seasonings, chill well in freezer until nearly frozen. Progressively grind from a coarse grind to a medium grind (Make sure all equipment has been chilled and that you grind over ice)
Mix on low-speed in a chilled mixing bowl for 1 minute. Gradually adding the water. Mix on medium speed for 15-20 seconds, just until the meat gets that “sticky” sausage feel.
Test for seasoning by cooking small bit.
Portion the mix into 2oz patties, cut squares of Caul Fat to be a bit larger than the patty. wrap each with Caul Fat – place the parsley in the middle of the caul fat square , place the patty on top and wrap the edges up (envelope of butcher wrap style is fine)
Pan Fry or grill the sausages to an internal temperature of 150, or wrap and chill for up to 3 Days.
(You can freeze – I wouldn’t recommend for more than 1 month)
Serve Parsley side up!!
Recipe adapted from The Culinary Institute of America, Garde Manger, Art of the Cold Kitchen.