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Prep Time: 1 Hour
Yields: 15 Patties

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.

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)

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.


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