Patychky

Tonight we made Patychky, otherwise known as "meat on a stick".  These free formed sausages are a blend of pork and beef and are seasoned with smoked paprika, Hungarian paprika, cumin, salt and pepper.

Patychky
(makes 3 large sausages)
1/8 kg. Ground Pork
1/8 kg. Ground Beef
1/4 tsp. Smoked Paprika
1/4 tsp. Hungarian Paprika
1/4 tsp. Ground Cumin
Salt/Pepper
1 egg
1/16 cup White Wine
1 tsp. Worcestershire Sauce
1 tsp. Dried Onion
1/8 Cup Dried Breadcrumbs
1 Tbsp. Oil
Pinch Oregano
Pinch Thyme

Preheat oven to 375 degrees Fahrenheit. In a food processor combine Spices, Egg, Wine, Worcestershire Sauces until blended.  Place ground meat into a bowl. Add combined spices into the meat  and mix to combine. Add breadcrumbs to reduce wetness. Using your hands free from sausages into logs.  Place metal or wood stick into the center of the sausage lengthwise.  In a cast iron pan, heat 1 Tbsp of oil.  Place sausages in pan. Brown on each side. Once brown, place tinfoil on top of the pan and place the pan in the preheated oven. Bake for 20 minutes until cooked through.  Top with Oregano and Thyme before serving.