Pork Patties with Spices (Crepinettes de Porc)

• 2 pounds ground pork
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon freshly ground black pepper
• 1 to 3 teaspoons rubbed or ground sage
• Salt to taste, if desired
• 18 teaspoon ground allspice
• Pinch of cayenne pepper
• 1/4 cup dry red wine
• 1/4 pound caul fat, optional (see note)
• 2 tablespoons peanut, vegetable or corn oil
• Finely chopped parsley for garnish

1. Put the pork in a mixing bowl and add the cheese, pepper, sage, salt, allspice, cayenne pepper and wine.
2. Blend well with the hands.
3. Shape the mixture into eight portions of equal size.
4. Shape into balls and then flatten into patties.
5. If the caul fat is used, cut the sheets into eight six-inch squares and wrap each patty neatly in one square of the fat.
6. Heat the oil in a skillet and add the patties.
7. Cook over relatively high heat until browned on one side, about two minutes.
8. Turn and cook until nicely browned on the second side.
9. Reduce the heat and continue cooking about 12 to 15 minutes.
10. Sprinkle with chopped parsley.
11. Serve with freshly made English mustard or imported Dijon mustard.

ground pork, freshly grated parmesan cheese, freshly ground black pepper, sage, salt, ground allspice, cayenne pepper, red wine, caul fat, peanut, parsley

Taken from cooking.nytimes.com/recipes/1548 (may not work)