- 3/4 cup hazelnuts
- 3 1/2 pounds ground pork
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup hazelnut liqueur, such as Frangelico
- 1 tablespoon honey
- About 1 tbsp. coarse kosher salt
- About 2 tsp. freshly ground black pepper
- 1 teaspoon mace
- calories 208
- caloriesfromfat 71 %
- protein 12 g
- fat 16 g
- satfat 5.4 g
- carbohydrate 2.2 g
- fiber 0.4 g
- sodium 282 mg
- cholesterol 48 mg
How to Make It
Preheat oven to 375°. Spread hazelnuts on a baking sheet and bake until toasted and fragrant, about 10 minutes. Wrap toasted nuts in a cloth and rub to remove as much skin as possible. Let cool. Transfer to a food processor and pulse until nuts resemble coarse cornmeal.
Break pork into small chunks and put in a large bowl. Sprinkle ground hazelnuts, parsley, hazelnut liqueur, honey, salt, pepper, and mace over the pork. Using your hands, gently mix all ingredients together.
To check seasoning, cook a small amount of sausage in a frying pan over medium-high heat until browned and cooked through. Taste, then season pork mixture with more salt or pepper as desired.
Scoop out 1/4-cup portions of sausage mixture and form into 3-in.-wide patties. Working in batches, cook patties in a large frying pan over medium-high heat until brown on one side, about 3 minutes. Flip patties, reduce heat to medium-low, partially cover, and fry until cooked through, about 5 minutes.
Note: Nutritional analysis is per patty.