Recipe video above. This is your favourite pork sausage in patty form. It's so easy - just pork mince (ground pork) mixed with a spice blend. Great to make ahead and freeze, then cook up on demand.Serve for dinner with garlic rice and steamed green beans tossed with French Dressing. O make burgers! Also great for breakfast with scrambled eggs on toast. (I'd still use ketchup :) )
Make patties - Place sausage pattie ingredients in a bowl and mix well with your hands. Divide into 8 and form 1 cm / 0.4" thick patties. Make a shallow dent in the middle of the surface - this prevents the patties from doming as they cook.
Cook 4 minutes - Heat 1 tablespoon of oil in a large non stick pan over medium high heat. Cook half the patties for 2 minutes on each side until golden. Transfer to a paper towel lined plate. Heat remaining oil and cook remaining patties.
Serve with ketchup! (See recipe card intro for serving ideas)
Notes
1. Dried sage is the secret spice that makes this so good! Don't have it? Substitute with 1/2 tsp paprika + 1/4 tsp cumin + 1/4 tsp extra garlic powder. Different flavour but still very tasty, makes up for missing sage.2. Thyme - Roughly crush it with your fingers so it becomes a little more powdery coaxes more flavour out of it. :)3. Leftovers - Cooked leftovers can be kept for 3 days in the fridge. Uncooked raw patties will keep for as long as the raw pork will, or in the freezer for 3 months (thaw then cook per recipe). Freeze in a single layer on trays then stack in an airtight container. Else, put paper between each one (I can't be bothered which is why I freeze on trays first!).Nutrition per pattie.