Pork Sausage Breakfast Patties

Sausage patties

• 500g pork mince
• 10-15 fresh sage leaves
• 1/2 tsp dried thyme, crushed between fingers
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp white pepper
• 1/2 tsp fine sea salt
• 1/2 tsp sugar

Combine all ingredients in the bowl of your stand mixer and mix well on medium-low speed for a few mins. Do not over-mix as you will end up with a paste rather than a meat mix.

Cut 16 squares of parchment paper approx 10cm on a side.

Divide the meat mixture into 8 equal portions and shape into balls around the size of a cricket ball.

Using a burger press, press the balls between two parchment paper squares into thin (5mm) patties. This allows them to be cooked straight from frozen.

Freeze on a flat tray immediately for 2 hours. Store in a plastic container or food bag in the freezer for up to 3 months.

To Cook

Cook from frozen in a non stick frying pan for 2-4 mins per side until deep golden brown.

Serve in a toasted bagel topped with a cheese slice and a fried egg.