Platines are a highly seasoned pork sausage that are normally formed
into a round, burger-like patty prior to cooking. Unlike sausage,
platines are wrapped in caul fat rather than stuffed into sausage
casings. This was yet another creative dish developed by the Cajuns
to make an extravagant meal out of simple ground pork.
- 3 pounds ground pork butt
- 1 cup onions, diced
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 2 tbsps garlic, minced
- 1/2 cup green onions, thinly sliced
- 1/4 cup parsley, chopped
- salt and black pepper to taste
- 1 tbsp paprika for color
- 1/2 cup ice water
- caul fat (optional)
Note: Caul fat is a very thin, veil-like web fat
that may be purchased from any butcher shop or specialty sausage
market. Ask the butcher for enough caul fat to wrap 3 pounds of
pork patty sausage.
Combine all of the above ingredients except salt and pepper until
thoroughly blended. When totally mixed, add salt and pepper to taste.
Add ice water to keep fat in sausage congealed. This also adds moisture
to the sausage. I suggest cooking a small piece of the mixed sausage
and tasting for flavor prior to finishing the dish. Divide the mixture
into equal 4-ounce portions or approximately the size of a hamburger
patty. Form the mixture into patties 3/4-inches thick and 3-inches
in diameter. If desired, wrap each patty with caul fat to hold the
meat in shape during cooking. Platines may be fried or grilled as
a breakfast sausage or simmered in a rich, brown gravy or tomato
sauce, and served over rice or grits.