Fresh Sausage Patties

These are made wherever there are pigs, which is most of the world. And everywhere (except in American supermarkets), they contain a great deal of fat. In fact, you cannot make real sausage without fat, ideally in a ratio of about two parts lean to one part fat. (“Lean” sausage is not sausage; it’s hamburger.) So if you’re entirely antifat, pass this recipe by.

For the rest of you, there is nothing like homemade sausage, not on your first try, but on about your third or fourth, when