Use left over sausage meat from the mincer/sausage maker. It has no skin derm so to keep it together roll it like a sausage and then press it almost flat to keep together. Good sausage meat not only contains herbs but has the correct balance of meat and fat. This morning we used beef meat with lamb fat to make it extra juicy and tasty. We fried it over the fire in a cast iron pan. The tomatoes, onion, garlic and homemade relish were fried in another pan. Polenta (Italian ground Maize) in the pot. It’s consistency depends on the cooking method – either like firm or soft porridge – not a good description but you will understand when you see or eat it
And, of course, coffee as the other fixer for the morning.