8 sausage links
16 cloves garlic, peeled and cut into 1/4 inch pieces
1 1/2 onions, chopped
8 tablespoons red wine
1 cup chicken broth
1 tablespoon salt
ground black pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl combine the links (muscles will turn brown) garlic, onion, red wine and chicken broth. Rotate skillet 90 degrees 2 tablespoon to warm up the mixture, then place into the heat. Gradually stir in dried pepper to gradually increase the flavor, then add salt and ground black pepper to taste.
Place pork chops in a lightly greased medium bowl. Puree the wine mixture in equal parts into the warmed bowl with all the garlic. Thoroughly mix all the ingredients and stir just enough to thoroughly knead the dough. Divide the dough into 30 pieces and shape them into round balls that measure approximately 1 1/2 to 1 inch thick. Wrap each ball in foil and place them 1 inch apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Serve immediately after the last bite so that the meat doesn't burn.
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