Makes approx. 8
- 500 grams good quality pork mince
- ¼ tsp celery salt
- ½ tsp ground black pepper
- ½ tsp cayenne pepper
- ½ tsp marjoram
- ½ tsp red pepper flacks
- 1 tsp dried sage
- 1 tsp brown sugar
- 2 tsp dried thyme
- Pinch of ground cloves
- Pinch of salt
- A few dashes of Tabasco sauce (optional)
Place all ingredients in a glass bowl and with your hands mix until all the seasonings are combined evenly amongst the meat.
Roll into approx. 8 balls (depending on the size you would like the sausage patties to be) then flatten to make into a patty shape.
Heat a medium sized fry pan on a medium heat. Place the patties evenly spaced into the pan and cook approx. 5 minutes on each side, until browned and golden.
Serve with eggs and any other breakfast accompaniments or on bread as a sandwich with lettuce and tomato.
You can double the recipe quite easily but doubling the amounts.
You can also make a big batch and freeze the patties uncooked until required. Make sure when freezing you lay the patties on a tray, cover with cling wrap and freeze before placing in a container or plastic bag. This is so they won’t stick together, making it easier to take out the amount you need.
I love my sausage a bit spicy but if you prefer them a bit tamer don’t use the Tabasco.
Pork can easily overcook and dry out so keep an eye on the patties when cooking to make sure you don’t overcook them.