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Simple Pork Patties

Preparation time: 

The wonder is in the simplicity of these patties. All you need is some good quality pork, and notes of pepper and nutmeg. It will certainly make you question the need for other ingredients, normally found in sausages. Meaty, and peppery, these are the real deal!


1 patty

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Add all the ingredients to a large mixing bowl, and mix until well combined. Season with mustard, pepper and salt to your taste (I like mine quite peppery, so I’ve given a range in the recipe)
    2. Divide the mixture into 6 equal balls. Using your hands, mould each ball into a patty.
    3. Over a medium heat, in a heavy based frying pan, melt a knob of butter (without butter if dairy free) with a glug of oil and fry the patties for 5-7 minutes on each side until golden and cooked through (higher welfare pork can be served slightly pink).
    4. Take off the pan and leave to rest for a few moments. Serve as you would a regular sausage, with eggs, bacon and a dollop of mustard, or like I’ve done here, with a crunchy cabbage slaw.

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