Ingredients:
2 pounds ground pork 2 teaspoons dry mustard
1/4 cup parsley -- finely minced
1/2 teaspoon salt -- or more to taste
1/2 teaspoon ground black pepper1/4 teaspoon ground nutmeg
1/4 teaspoon ground sage 2 tablespoons cream 2 each eggs
How to Prepare:
Mix all ingredients well and refrigerate overnight to
blend flavors. Divide into 12 balls and pat into patties.
Fry 4 minutes on each side or until cooked through.
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