Place in a mixing bowl large enough to accommodate all the meat.
Add the rest of the ingredients to the bowl, and mix well by hand.
Take a handfull of meat and roll into a ball.
Place a sheet of parchment on the counter.
Moisten the underside of a plate, and moisten the parchment on the counter. This makes handling the patties easier.
Place a meatball on the parchment.
Using the underside of the plate, press the meatball until flat. A thin patty will cook faster.
Line a baking tray with parchment.
Using a flipper, move the flattened sausage patty to the baking tray.
When you have six patties on the tray, add another layer of parchment and continue until all the meat is used up.
Place the tray in the freezer. When patties are frozen, transfer to freezer containers for longer term storage.
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