1 small Idaho potato, peeled
1 small onion (about 1/3 cup), coarsely chopped
3/4 pound ground pork
A few sprigs of fresh parsley
1 teaspoon ground thyme (1/3 palmful)
Salt and pepper
2 tablespoons extra virgin olive oil (EVOO)
Grate the potato onto a cutting board, salt it, then transfer to a paper towel-lined bowl or plate to drain. Place potato, onion, pork, parsley, thyme, salt and pepper in a food processor and pulse grind to form a sausage mixture. Heat a large nonstick skillet over medium heat with EVOO, about two turns of the pan. When EVOO is hot, form eight 1/2-inch thick, 3-inch widepotato-sausage patties and set into skillet. Cook patties 6-7 minutes on each side until they are deep golden brown in color.