Pork Patties With Spices
Description
These savory pork patties offer a delightful twist on classic meatballs, delivering a tender interior with a beautifully browned crust. The blend of ground pork with rubbed sage and allspice creates a warm, aromatic flavor profile that feels both comforting and sophisticated. Enhanced with a splash of dry red wine for depth and finished with fresh parsley, these patties are incredibly versatile. They work wonderfully as a standalone main dish served with roasted vegetables or mashed potatoes, or sliced thin for gourmet sandwiches. Perfect for weeknight dinners when you want something special without the fuss, this recipe brings restaurant-quality flavor to your home kitchen using simple, accessible ingredients.Ingredients
Directions
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In a large mixing bowl, combine the ground pork, grated Parmesan cheese, rubbed sage, allspice, and cayenne pepper.
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Pour the dry red wine over the meat mixture and blend thoroughly with your hands until well incorporated.
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Divide the mixture into 8 equal portions and shape each into a ball, then flatten slightly to form patties.
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Heat the peanut oil in a large skillet over medium-high heat.
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Add the patties to the skillet and cook for about 2 minutes until browned on the first side.
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Flip the patties and cook for another 2 minutes until browned on the second side.
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Reduce the heat to medium-low and continue cooking for 12-15 minutes, ensuring the pork is cooked through.
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Transfer cooked patties to a serving plate and sprinkle generously with chopped parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 602.0kcal
- % Daily Value *
- Total Fat 36.9g57%
- Saturated Fat 14.5g73%
- Cholesterol 194.7mg65%
- Sodium 189.0mg8%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.2g1%
- Sugars 0.3g
- Protein 62.2g125%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Optional Caul Fat Wrap:** For a richer, more traditional French preparation (Crepinettes de porc), wrap each patty in a square of caul fat before frying. This adds extra moisture and flavor but requires careful handling to keep the wrap intact during cooking.
**Meat Safety:** Ensure the internal temperature of the pork reaches 160&# 194;°F (71ðC) for food safety. If using caul fat, the exterior may cook faster, so monitor the internal temperature carefully.
**Substitutions:** If you do not have peanut oil, vegetable oil or canola oil works well. Fresh sage can be used instead of rubbed sage; use about 1 tablespoon of finely chopped fresh sage.
**Serving Suggestion:** These patties pair excellently with apple chutney, roasted root vegetables, or creamy mashed potatoes. They also make fantastic sandwiches when sliced in half.
