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.
2 comments:
Speaking of pork...I made collard greens in bacon fat today. And I had a piece of bacon. I figured I had to atone, so I bought Kosher olive oil at the same time. :)
They were oh so good, and I thought of your pig as I was making them!
It sounds like your Father's Day brunch had to have been a huge success!
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