I feel like I've never spent so long messing about with a recipe to get it 'right', i.e. very robustly flavored with plenty of spice and herb, different textures, with enough richness and depth. I researched many many recipes but none were interesting enough for me. So I thought someone out there in CHland might find my results useful. I hope so! These do not need sauce/gravy as they pack plenty of punch on their own.
1 large onion , finely chopped
2 large Granny Smith apples, in 1/3 ” dice
1/2 fennel bulb, finely chopped
2-3 tsp. minced garlic
2 T. fresh sage, minced
1 T.+ dried thyme, rubbed between palms
1-2 tsp. cayenne
2 tsp + ground allspice
grated nutmeg (about 1/2 of a nut)
1/2 T. coursely ground black pepper
1 T. kosher salt
4 ou. fresh breadcrumbs, finely ground
1/2 c. heavy cream (or light cream or milk)
32 ou. boneless pork shoulder, or ground pork
1/2 lb. chopped raw bacon
2 T. tamari *
1-2 T. teriyaki sauce
1/2 c. chicken pate(mine has chicken livers,butter, brandy, shallots,apple, allspice, thyme, S and P)
*Kikkoman black label, made in Japan; or Eden green label, imported from Japan- are the best)
Saute onion,garlic, fennel, and apple in butter 5 minutes+ til soft and translucent, not brown. Add sage through allspice and saute a few minutes. Let cool.
Preferably cuisinart the pork shoulder til medium rough ground- not fine like store bought. Transfer to mixer, add nutmeg through pate and mix with paddle to combine well. Add onion mixture a few minutes til fluffy.
Saute a small patty of this mixture and re-season as needed. Re-saute and taste.(the tamari through pate were critical in giving the depth of flavor I was seeking.)
Lightly form thick 4 ou. patties to saute or freeze, defrost and saute.Makes approx. 18 patties.
I freeze them in a single layer on a wax paper lined sheet pan, then foil wrap them in portions and freeze in a plastic bag.