A) Basic patties:,
fresh pork or lamb shoulder meat, ground,
finely ground black pepper,
Maldon flaked seasalt,
B) Specialty patties:,
For each 2 meat patties, add 1 pinch each of spice below, or two if marked **, and 1/2 teaspoon of liquid, and stack together, spices in center, to make 1/4 pound specialty sausages,
.American Breakfast Sausage: sage, maple syrup,
.Italian sausage: fennel seeds, basil, garlic, add red pepper flakes for spicy,
.South African Boerewors: toasted coriander seeds, nutmeg, allspice,
.German Bratwurst: nutmeg**, mace, ginger, coriander,
. French Andouille: garlic, red peppers, onion, red wine,
. Indian Goa Sausage: tequila, chopped kashmiri pepper, palm vinegar