Mix all the ingredients gently with a fork. Overmixing will result in a tough sausage. Mix gently while ensuring chunks of ground pork are still visible.
Divide the mixture into 6 portions and shape into patties. I prefer my patties quite thin, because that results in a larger surface, which in turn provides for more contact area with the pan and better browning - therefore more flavour. But it's up to you, feel free to make your patties as thick as desired.
You may use these right away, or ideally refrigerate for a couple of hours, or even days, covered.
Heat a slightly greased pan on medium high heat. Sear sausages until cooked through to safe internal temperature of 160. It may take as little as 2 minutes per side, depending on how thin you made your patties. It may take as long as ten minutes if the patties are thick - if so, turn your heat down to medium low during the cooking process to avoid burning the exterior of the sausage.
Feel free to freeze these in a single layer on a baking sheet for about an hour, then transfer to a freezer-safe bag or a container for a freezer-friendly version. Simply defrost overnight in the fridge to enjoy these for breakfast.
Ingredients
Directions
Mix all the ingredients gently with a fork. Overmixing will result in a tough sausage. Mix gently while ensuring chunks of ground pork are still visible.
Divide the mixture into 6 portions and shape into patties. I prefer my patties quite thin, because that results in a larger surface, which in turn provides for more contact area with the pan and better browning - therefore more flavour. But it's up to you, feel free to make your patties as thick as desired.
You may use these right away, or ideally refrigerate for a couple of hours, or even days, covered.
Heat a slightly greased pan on medium high heat. Sear sausages until cooked through to safe internal temperature of 160. It may take as little as 2 minutes per side, depending on how thin you made your patties. It may take as long as ten minutes if the patties are thick - if so, turn your heat down to medium low during the cooking process to avoid burning the exterior of the sausage.
Feel free to freeze these in a single layer on a baking sheet for about an hour, then transfer to a freezer-safe bag or a container for a freezer-friendly version. Simply defrost overnight in the fridge to enjoy these for breakfast.
