Sometimes we like to have breakfast for supper. On the weekends, we might splurge and have a big breakfast on occasion, but more normal than not . . . we have a big breakfast for supper . . . and by that I mean bacon and eggs, or sausage and eggs, or egg chips and beans, egg and chips, or even a full on proper fry up! (I thought I had done a traditional proper English fry up on here before, but it appears I haven't. so look forward to a post on that soon!) Today I decided to make us some sausage and eggs for our tea, but not the normal banger type of sausage. Today I wanted to make my own breakfast type of sausage patties. You can buy bulk sausage meat at the shops . . . and you can use that to make breakfast sausages with, and many use it to make traditional stuffing with at Christmas time. I don't really like it though . . . it's a bit too pasty for my liking . . . probably full of fillers and bread. I like to make my own. It's not all that hard you know . . . and when you make your own, you know exactly what it in it. Mine is purely meat and some seasonings . . . not a filler in sight.I like to flavour mine with the traditional flavours of sage and thyme, and then I add a nice jot of black pepper and cayenne pepper for just a bit of a bite. Garlic adds another depth of flavour . . . not too much, mind . . . just one clove. I am a Canuck . . . and so I like to add just a touch of Maple syrup. It reminds me of the Maple sausages we can get back home . . . yummo! A bit of salt for seasoning . . . and Bob's your Uncle!! These are great to make ahead of time and freeze. Then you can take out as many or as few as you like at any given time, which makes them a great make ahead for the upcoming holidays! I hope you will give them a try and that you will like them as much as we do. Just make sure you use not too lean a ground pork. If it's too lean, they won't stay together . . . and like most things, a bit of fat only adds to the scrumminess.