Breakfast Sausage

500 g ground pork or beef, not too lean - more fat = more flavour

1 tsp dry sage

¼ tsp dry marjoram

¾ tsp coarse salt, I use sea salt

½ tsp freshly ground black pepper

⅛ tsp freshly ground nutmeg or up to ¼ tsp

¼ tsp cayenne pepper

½ tsp hot paprika (or chilli powder?) maybe slightly less

Mix very well. Fry small amount and check the seasoning.

Let rest in the fridge so the flavours can mingle, preferably overnight (optional)

Wet your hands and form into patties or sausage shapes and fry.

If doubling the recipe, do not double the salt; use one tsp of salt. I'm not sure how much salt if making larger batches.

1 tsp coarse, pickling salt weighs ~5 grams.

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