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Country sausage patties

Method

  • Preheat oven to 200°-220°C fan forced (220°-240°C normal).
  • Mince together the pork and veal, and transfer to a large bowl (or ask your butcher to mince the meats).
  • Add the salt, white pepper, allspice, marjoram, caraway seeds and iced water, and mix until well combined, using your hands.
  • Then put the flour in a large bowl, the egg mixed with milk in another, and the breadcrumbs in a third one.
  • Form the mince mixture into even-sized patties and individually flour, then dip in the egg wash and crumb.
  • Heat a thin layer of oil in a heavy-bottomed pan (that can go into the oven) and cook the patties, in batches, until golden brown on both sides. Then finish the cooking process in the oven.
  • Serve the patties with a good dollop of pickles or tomato sauce on top with a salad on the side.
  • nb. Any leftover patties can be frozen.

Ingredients

  • 1.6 kg pork butt, including the fat
  • 700 gm veal
  • 1 tbsp salt
  • ½ tbsp white pepper
  • 1 tspn ground allspice
  • 1 tspn dried marjoram
  • 1 tspn caraway seeds
  • 220 ml iced water
  • 2 cups plain flour
  • 1 large egg
  • ½ cup milk
  • 2 cups breadcrumbs
  • olive or vegie oil
  • green tomato pickles or good tomato sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm