1 lb ground pork
1 clove garlic, minced
1 Tbsp dried sage, crumbled
3/4 tsp dried thyme
1/2 tsp dried fennel, crushed
1 pinch ground nutmeg
1 1/2 tsp coarse salt
1/2 tsp freshly ground black pepper
1 large egg white
2 tsp vegetable oil
Mix pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper, in a medium bowl.
Add egg white and combine thoroughly.
Cover and chill for at least 15 minutes.
Form the sausage patties:
Rinse hands in COLD water. Divide mixture into eighths. Shape each portion into a 2 1/2 inch disk.
Patties can be used now, refrigerated, or frozen, until ready to use.