EQUIPMENT: mixing bowls, hamburger press, large saute skillet, kitchen machine food cutter, measuring cups and spoons.
PREPARATION TIME: 30 minutes – makes 10 to 12 servings
- 2½ Lbs. ground pork butt, well-marbled
- ½ cup Italian red wine
- 1 tablespoon Hungarian paprika
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- 3 tablespoons fennel seeds, chopped fine
- 1 tablespoon crushed red pepper (optional)
- 1 teaspoon grated nutmeg
- 1 tablespoon kosher salt
- 1 tablespoon fresh ground pepper
- 1 teaspoon orange zest
- 12 New Jersey hard rolls or Pepperidge Farm hamburger buns
In the small mixing bowl rehydrate the dry herbs and spices in wine, about 30 minutes. In the large mixing bowl combine the ground pork with the herb, spice and wine mixture add salt, pepper and orange zest and mix well. Using the hamburger press form into 12 equal size patties.
Preheat the French skillet over medium heat 270°F to 300°F (132°C to 150°C). Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the sausage patties in the hot, dry pan. To keep the grease from splattering, cover the pan and open the vent or leave the lid ajar, panfry until the sausage patties release easily from the pan, about 3 to 4 minutes. Turn the patties, cover the pan and brown on the other side until the patties release easily from the pan, about 2 to 3 minutes.
To serve, place the sausage patties on hamburger buns and top with yellow mustard or serve plain.
For French Fries; Scrub russet or red potatoes well. Using the Kitchen Machine Food Cutter; Slice, Waffle Cut, Julienne or French the potatoes into a large bowl filled with ice water and allow to soak for 30 minutes to an hour. This process will dissolve out a good portion of the starch and carbohydrates. Pat dry with paper a paper towel. Fill the pan half full with pure golden olive oil or cooking oil and set the temperature on your induction cooker or electric skillet to 360°F (182°C). Place the potatoes in the hot oil and cook until golden brown. Drain on paper towels or brown paper bag salt and serve.
Chef’s Note: Hearty foods crafted with gentle hands and warms hearts was all part of growing up in the wonderful ethnic mix of my hometown Rahway, New Jersey. Home kitchens and Mom and Pop luncheonettes brimming with incredible dishes brought with care from the Old World. To me and the kids around me good food was nourishment to the body, mind and soul and we knew where to find it. Before Franklin school built a cafeteria we could go home for lunch or hightail it over the Rocky’s Bar & Grill for uncle Rock’s famous homemade Italian sausage patty burger and crispy French fries (35 CENTS). We were 9 or 10 years old. Now this is not Uncle Rocky’s original recipe but for those of you that had the pleasure I think you’ll find it a close second. For those who have not had the heavenly pleasure – Enjoy!