1 tablespoon molasses (honey would work too, just use a bit less)
1/2 tablespoon fresh lemon juice or apple cider vinegar
1/2 teaspoon ground black pepper
1 – 2 teaspoons sea salt, depending on personal taste
1/4 teaspoon ground cloves
a dash of cayenne powder
1 kilo or 2 lbs ground pork(Note: Stale old herbs won’t work very well here! Using good quality herbs and spices makes a huge difference.)
1. First of all, you have an option of firming up the bacon a little, to give the sausage more body and a little less flab. You can do this by baking the strips of bacon on a baking sheet at 400º F for a few minutes, until the rashers are about half-way done– this takes out some of the moisture, and a little bit of the grease. You can absolutely skip this step, too. I’ve done it both ways, and I prefer to make the sausages with slightly-cooked bacon.
2. Put all of the ingredients except for the pork into your food processor, and whiz until everything is pretty finely chopped. You may need to scrape down the sides once or twice, so you don’t have any long strands of leeks.
Once it’s all evenly chopped up, add the ground pork, and just pulse for a couple of seconds until it looks like it’s all mixed well – if you go too long, it makes the texture too crumbly.
3. If this is your first time making them, I would suggest getting out a pan and throwing a little bit of the mixture in to cook and taste. Then you’ll know if you need a little extra salt or acid, before making them into patties. When you’re ready, form them into little patties, and lay them out on a large baking sheet.
4. You can flash-freeze these for a couple of hours, take the frozen patties off of the baking sheet and store them. When you’re ready for a great breakfast, just pull some out of the freezer and cook them in a slightly oiled skillet. You can also bake them in the oven at 350º F for 30 minutes– a great way to prepare a lot of them for brunch!