Add the sausage patties and cook, turning once, until golden brown on both sides and cooked through, about 4 minutes per side. Place the patties onto the bottom buns and top with some of the ...
Place on wax paper. Repeat until all meat is used. Place a sheet of wax paper on top and press to flatten until patties are about ¾ inch thick. Chill patties overnight in refrigerator.
Mix into the sausage meat with the chilli and pepper. Form into 4 balls and flatten into patties. Rub some oil over the patties and place on a hot pan. Cook for 2 minutes on one side then flip over.
The bonus to using fresh sausage is that you get some of the delicious rendered fat as it cooks, which flavors the potatoes, onions, and kale. To brighten the dish, once everything is cooked ...
Inspired by a childhood eating Lebanese sausages sprinkled in Macca’s muffins, owner Ali Barakat’s textural delight hinges on the house-made ma’anek beef sausage patty. Fragrant with nutmeg ...
Check seasoning and cool. Mix into the sausage meat well with the pepper. Form into 4 patties. Heat the remaining oil in a pan and cook the patties for about 3 minutes each side. Bring a pan of ...