Sausage Patties

These 'McDonalds' style sausage patties are great for breakfast.  They are simple to make and store ready for those cold winter mornings when you fancy something a bit more substantial.  Try them on toast with a fried egg balanced bravely on top.  They store for about 3 months.

This recipe assumes that you have already read, understood and absorbed the basics of sausage making.

Ingredients for about 14 patties

2.5kgs of Pork, ideally half shoulder meat and half belly (the offcuts from Jarvo's Bacon) with 15-25% fat.
1 1/2 Tbsp ground dried Thyme
1 1/2 Tbsp rubbed Sage
1 1/2 Tbsp ground dried Marjoram
1 1/2 Tbsp ground black pepper
1 1/2 Tbsp salt
1 cup iced water
A quarter pound burger press

Mince the pork in a medium grind, 6mm then spread it out on the table and combine well with the mixed dry ingredients and water. The best way is to spread half out on top of the mince, mix it together well by hand then repeat with the other half. When it's well combined place it in a plastic food grade container in a cool place or the fridge if you have room to rest for at least 2 hours although overnight is better. Ensure that you put something under the meat to allow any liquid to drain off as soggy meat is naff when making the actual sausage patties.

It's important when sausage making that the meat is as cool as possible.  The next day we make the sausage patties themselves.  Stick a wax disk into your burger press and spoon in the patty mix.  Push it down firmly to pack the mix in but don't brim it.  Place another disk on top and press the patty out onto a baking tray.  Continue till the tray is full then plonk it in the freezer overnight.  The next morning clatter the tray on a table top to loosen the patties then pack them into freezer bags and freeze. They will store for three months if you can wait that long.  To cook, defrost them thoroughly then fry in a little oil over a medium heat till brown and cooked through, turning regularly.