Main Dishes, Pork Mutton Veal

Pork Patties In Creole Cream

  • 1 pound Pork sausage
  • 1/2 pound Minced Topside Steak
  • 1 teaspoon Salt
  • 1/4 cup Rice, uncooked
  • 2 dessertspoons Onion, grated
  • 1 dessertspoon Parsley, chopped
  • 1 dessertspoon Green peppers, chopped
  • 1 dessertspoon Chives, fresh, chopped
  • Pinch Pepper
  • Dash Marjoram
  • 3/4 cup Water, boiling
  • 1 tablespoon Worcestershire sauce
  • 3 dessertspoons Flour
  • 2 cup Milk, scalded
  • 1/8 teaspoon Ground cloves
  • 1/4 teaspoon Cinnamon

    • Remove meat from sausage skins and mix it with the beef, salt, rice, onion, parsley, green pepper, chives, pepper and marjoram.

    Shape the mixture into patties the size of golf balls.

    Flatten them slight and brown slowly, but thoroughly in their own fat, turning them often for 10- 12 minutes.

    Add boiling water, mixed with worcestershire sauce and simmer gently for 1 1/4 hours or until liquid is almost absorbed.

    Take out patties and keep hot.

    To the liquid left in the pan, add flour and blend till smooth.

    Add milk and bring to the boil stirring constantly.

    Season to taste with salt, pepper, cloves and cinnamon.

    Boil up at once, reheat the patties in this cream gravy and serve very hot.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denisse Yvanovich of Melbourne (Australia). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!