Recipe courtesy of Christian Petroni
Pork Sausage and Provolone Sliders
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- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 321
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 34 mg
- Sodium
- 418 mg
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 321
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 34 mg
- Sodium
- 418 mg
Ingredients
Directions
Special equipment:
a double-burner cast-iron griddle; a mortar and pestle- Drizzle a baking dish with some oil. Set aside. Preheat a double-burner cast-iron griddle over medium-high heat.
- Add the fennel seeds, ground pepper and crushed red pepper to a high-sided saute pan and toast over medium heat, about 3 minutes. Add the toasted spices to a mortar and pestle and grind until ground. Add this spice mixture to a medium bowl with the ground pork. Add the parsley and provolone to the bowl and gently but thoroughly combine. Form into 1 1/3-ounce meatballs (or 12 portions) and add to the greased baking dish. Once all the meatballs are formed, with greased hands, individually smash the meatballs in your hand and directly add to the preheated griddle. Cook until charred on both sides, about 5 minutes total. Repeat with the remaining meatballs.
- Add the cooked patties to the toasted rolls and top each patty with pickled onions. Enjoy!
