Saved!

Easiest way is local butchers plain high meat pork sausage, they come out of the skin way easier than store and they shrink less.

Then burger papers and a press, to get them very thin usually about half to 1 sausage per patty. High sear like a steak to get good charring let them rest with the cheese bettwen them while doing the eggs.

:D I think you need to check again

Thanks

We sure do! Still looking for somewhere to post mixed gender stuff, people can be touchy about it so didn’t want to put it here without it being listed as ok.

(edit) NVM found it! Still finding my way around.