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PdfIn a large bowl, blend the white wine with the salt, pepper, garlic, fennel, nutmeg, allspice, paprika and cayenne, stirring well.
Add the meat and fat to the bowl and mix by hand until all ingredients are evenly distributed. Alternatively, you can use a mixer. Once the sausage mixture is well combined, form into ½ cup (55 g) balls, then flatten to about ½ inch (1 cm) thick. Refrigerate overnight before cooking, to blend flavors.
When ready to cook, melt a tablespoon (14 g) of butter over high heat in a nonstick skillet. Cook the patties until browned on top and done all the way through, turning once, about 3 to 5 minutes per side.