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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 1/2 x ca. 450 g | Boneless skinless turkey thigh meat; cut into 1" chunks |
1/2 x ca. 450 g | Boneless skinless turkey breast; cut into 1" chunks |
1 x ca. 450 g | High-quality pork fatback; cut into 1" chunks |
1/4 Tasse | white wine |
2 | Jalapeno chiles; stemmed, seeded, |
| And minced |
2 Teelöffel | Ground dried chipotle chile |
| (or 1/2 chile en adobo; rinsed and |
| Finely chopped) |
1/2 Bund | Cilantro; leaves only, finely chopped |
1 1/2 Esslöffel | sea salt |
2 Esslöffel | black pepper freshly ground |
2 Teelöffel | canola oil |
On a plastic tray covered with plastic wrap, freeze the turkey and fatback for 30 minutes to firm. In an electric standing mixer with the food grinder attachment, or in a food processor, grind the meat and fatback together in short bursts. It should be chopped rather than pulverized, and should remain somewhat chunky. In a large mixing bowl, combine the ground meats with the wine, chiles, cilantro, salt, and pepper. Wash your hands thoroughly and mix together by hand until all the ingredients are well blended, but don't overmix or the meat will become warm and mushy. Refrigerate for 2 hours, covered, to allow the flavors to marry. Form the sausage mixture into flat patties, approximately 3-inches in diameter. In a large non-stick pan heat 2 teaspoons canola oil over medium-low heat (or heat a well-seasoned flat griddle pan). Saute the sausage patties until golden, turning once with a flat-ended nonstick spatula and draining the fat as necessary. Drain briefly on paper towels and serve hot. This recipe yields 12 to 16 patties.
Recipe
from their Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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