Sausage Cakes.
Break off bits of sausage meat of equal size, roll them in the palms of clean hands into balls and pat them into flat cakes. Arrange them in a frying-pan and cook (not too fast) in their own fat, turning them twice until they are nicely and evenly browned. The time allowed for frying them depends on the size of the cakes. If they are not large, fifteen minutes should be enough.
Serve on a hot dish, without gravy.