Fresh Sausage Patties

These are made wherever there are pigs, which is most of the world. And everywhere (except in American supermarkets), they contain a great deal of fat. In fact, you cannot make real sausage without fat, ideally in a ratio of about two parts lean to one part fat. (“Lean” sausage is not sausage; it’s hamburger.) So if you’re entirely antifat, pass this recipe by. For the rest of you, there is nothing like homemade sausage, not on your first try, but on about your third or fourth, when you know exactly what seasonings turn you on. This is my favorite; it makes a lot, but the mixture freezes very well. These are great served with Creamy Horseradish Sauce (page 608). Or serve them on a bed of White Beans with Garlic (page 441). Or make a quick pan gravy—just add some white wine or water to the fat left in the pan and cook, stirring frequently, until the mixture is saucy—and serve over mashed potatoes. If you like highly flavored food in the morning, try them at breakfast.