Food preparation — Make your own sausage meat

I call it sausage meat but as I don't use sausage skins it is probably more accurate to call this a burger mixture.

Buy minced pork or beef meat and ask the butcher to make it up into 500g bags. Freeze all but that which you want immediately.

Method

In a bowl, put 500g of minced meat and open up with a fork. Sprinkle with a little dried mixed herbs and salt to taste, and mix. Do this several times until you have sufficient herbs and salt and these are well mixed with the meat.

This amount will make about 6-8 good sized burgers. We use them with eggs for breakfast. Try also curry powder, garlic powder, turmeric, cumin, Worcestershire sauce, et cetera for other flavours.

To cook, heat fat in a frying pan, cut out a lump about the size of a large egg, place in the frying pan and spread to a flat about 12mm (1/2 inch) thick. (I find this easier than performing burgers). Fry for about 4 minutes each side.

The rest, if it will be used within three days, can be kept in a sealed bowl in the fridge.

1. Introduction
2. Make your own sausage
3. How to cure your own bacon
4. Frying and the use of fat