These sausage patties are the perfect accompaniment for eggs or as a garnish on English muffins or bagels. When raw, they freeze well; ideally making thin patties allows them to cook faster. Don’t forget that the diameter of the patties will shrink once cooked.
Place all the ingredients in a bowl and mix well.
Let rest for 24 to 48 hours, refrigerated.
Make the meat patties. Let rest refrigerated for 1 hour.
Cook the patties in a pan, on medium for approximately 5 minutes on either side, until golden.