• 1 1/2 pounds ground pork
• 1/4 cup dry red wine
• 1 teaspoon fennel seed (1/3 palmful)
• 1 teaspoon granulated garlic (1/3 palmful)
• 1 teaspoon granulated onion (1/3 palmful)
• 1 teaspoon ground sage (1/3 palmful)
• 2 teaspoons coarse black pepper, divided
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons extra virgin olive oil (EVOO)
• 4 large eggs
• 2/3 cup whole milk
• Freshly grated nutmeg
• 1 1/2 cups grated Parmigiano Reggiano cheese
• 8 slices good-quality white bread or Italian bread
• 2-3 tablespoons melted butter
• Warm honey, for drizzling

Pre-heat a griddle pan to medium-high.


Combine the pork with the wine, fennel, granulated garlic, onion, sage, 1 teaspoon black pepper, 1 teaspoon salt and EVOO. Mix with your hands to combine, then form eight small, thin patties. Cook the patties for 3-4 minutes on each side, then keep warm in a low oven. Reduce the heat under the pan to medium for the French toast.


Whisk up the eggs, remaining salt and pepper, a little nutmeg and the grated cheese in a dish. Coat the bread slices in the egg batter and cook on the griddle in a little melted butter until golden and cooked through.


Serve the cheese toast with the sausage patties alongside, drizzled with warm honey.

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