PLATINES

Prep Time: 1 Hour
Yields: 15 Patties

Comment:
Platines are highly-seasoned pork sausages that are formed into round, burger-like patties prior to cooking.  Unlike most sausage, platines are wrapped in caul fat rather than stuffed into sausage casings. Caul fat is a very thin, veil-like web fat that may be purchased from any butcher shop or specialty sausage market. This recipe will use enough caul fat to wrap 3 pounds of pork patty sausage.

Ingredients:
3 pounds ground pork butt
1 cup minced onions
½ cup minced celery
½ cup minced red bell peppers
2 tbsps minced garlic
½ cup thinly sliced green onions
¼ cup chopped parsley
1 tbsp paprika for color
salt and black pepper to taste
granulated garlic to taste
½ cup ice water
caul fat (optional)

Method:
Blend together meat, vegetables and paprika. When thoroughly mixed, season with salt, pepper granulated garlic. Blend in ice water to keep fat congealed and to add moisture. Cook a small piece of mixture and taste for flavor. Adjust seasonings if necessary. Divide mixture into equal 4-ounce portions.  Form mixture into patties ¾” thick and 3” in diameter. If desired, wrap each patty with caul fat to hold meat in shape during cooking process. Platines may be fried or grilled as a breakfast sausage. They are also wonderful when simmered in a rich, brown gravy or tomato sauce and served over rice or grits.