We’ve replaced sausages in our house with these and everyone loves them. You’re never really are quite sure what is in sausages, so why not bulk cook these and have them ready for bangers and mash day!
1tspfresh rosemary(dried also works)
1tspfresh thyme(dried also works)
1tbspfresh sage(dried also works)
240g / 8 1/2ozgranny smith apple- peeled and grated
150g / 5 1/2ozonion- finely chopped
In a large mixing bowl, combine the pork, maple syrup, sea salt, rosemary, thyme, sage, apple, onion and garlic. With clean hands, mix the ingredients until well combined.
Shape into golf ball sized portions of mixture into firm patties
Place a frying pan over a medium high heat and add olive or coconut oil to coat.
Add the patties to the frying pan. Cover and fry each batch for 3 minutes. Flip and cook on the other side for another 3 minutes, ensuring they are fully cooked.
Sausage patties can be refridgerated for up to one week (check the use by date of the pork) or frozen for up to 3 months.
Ideal meal for bulk cooking once you freeze the patties individually. Either separate the patties with baking paper and lay them out flat on the top of your freezer drawer (on baking paper), wait to freeze, then place in a container / bag for later use. Also ensure they are defrosted fully before cooking.