These are sausage patties I made (yes, using my own two hands) using the ground pork from "our hog" from Back Forty Aces. Bacon is visible as well.
I served these for brunch on Father's Day as accompaniment to a massive spinach fritatta I made using the rest of the spinach and green onions from last week's farm share as well as a full dozen eggs from Back Forty (chill, people; there were seven of us who ate the fritatta).
The sausage patties were fabulous. I think the breakfast sausage from the Chelsea Market may have met its match.