Pig Skin Pork Patties W/Finger Lickin’ Sauce

• Finger Lickin' Sauce:
• 1 Tablespoon olive oil
• 1 Tablespoon fresh minced garlic
• 2 Tablespoons finely chopped green pepper
• 1/3 cup small chopped onion
• 1 1/2 teaspoon dried Italian seasoning
• 1/2 tsp garlic salt
• 1/4 tsp freshly ground pepper
• 1 cup tomato sauce
• 2 Tablespoons tomato paste
• 2 Tablespoons honey
• Pig Skin Patties:
• 2 pounds fresh ground pork
• 1/4 cup 100% pure apple juice
• 1/4 cup fresh minced basil, lightly packed
• 3 Tablespoons dehydrated minced onions
• 1/3 cup crushed BBQ pig skins (Rinds or Cracklings)
• 8 sun-dried tomatoes packed in olive oil, finely chopped
• 8 slices smoke provolone cheese
• 1/4 cup melted butter
• 1/8 teaspoon garlic powder
• 8 poppy seeded buns/rolls, split
• Garnish: BBQ flavored pig skins

1. Finger Lickin' Sauce Directions:
2. Turn a stove burner on medium-high heat. Place an 8-inch nonstick saucepan on the burner and add the oil. Add the garlic, pepper and onion; saute until tender. Add the seasoning, garlic salt and pepper and continue cooking for a few more minutes. Stir in tomato sauce, paste and honey. Simmer on low heat for 8-10 minutes or until all the flavors have blended together. This sauce is thick and chunky! (This can be made before the game and reheated on the grill during tailgating!)
3. Pig Skin Pork Patties Directions:
4. In a large bowl, add the pork, juice, basil, onions, pig skins and sun-dried tomatoes. Mix all the ingredients well. Divide the mixture into 8 equal portions and form the portions into oblong patties to fit the rolls. (I get my patties to be 6 X 4 inches ovals.)
5. Over hot coals cook the patties on both sides until the internal temperature reaches 160 degrees. During the last few minutes of cooking, top each patty with a cheese slice and melt slightly.
6. While the patties are cooking, heat the butter and garlic powder in a small pot on top of the grill until melted. Lightly brush the split sides of the top and bottom buns and place them on the grill to toast. When toasted, set them aside.
7. Take the patties off the heat and place on top of the toasted rolls. Evenly divide the Finger Lickin' Sauce evenly over the patties, ready to serve. To garnish, use a long frilled toothpick and place a pork skin on the pick and place in the middle of each sandwich.
8. (This recipe can also be made on the stove top. It can be used as a main dish or cut each sandwich in half for appetizer-size bite.)
9. Serves: 8 sandwiches or 16 appetizers

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Taken from www.epicurious.com/recipes/member/views/pig-skin-pork-patties-w-finger-lickin-sauce-50054874 (may not work)