1 lb (454 g) medium-lean ground pork

• 2 tablespoons (30 ml) white vermouth or
• 2 tablespoons (30 ml) white wine

In a bowl, with your hands, combine all ingredients, except for oil. Season with pepper. Cover and refrigerate for 6 hours or overnight.

In a large non-stick skillet, add oil and brown sausage meat formed into six patties, or as is, crumbling until it is thoroughly cooked.

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