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 •