Flipping the patties. Notice how little grease is in the skillet. Marty had to add some. We had worried they would be really greasy. When he ground the meat it had a lot of white (fat) showing.
The seasonings were not as strong as the aroma. We had worried there might be garlic over kill. We did think there was too much salt. We don't use a lot of salt, so it was too much for our taste. Maybe not too much for salt users. We put a bite of egg with each bite of sausage and that toned down the salt. The seasonings were pre- packaged and we had used more meat than the seasonings called for. So heaven help you if you used the correct amount of meat, I think it would have been inedible.
Now that we have made sausage several times, we are pretty sure of our abilities. Next time we will make up our own seasonings and control the salt. More fat and less salt next time.