• 1 1/2 pounds ground pork
  • 1/4 cup dry red wine
  • 1 teaspoon fennel seed, 1/3 palmful
  • 1 teaspoon granulated garlic, 1/3 palmful
  • 1 teaspoon granulated onion, 1/3 palmful
  • 1 teaspoon ground sage, 1/3 palmful
  • 2 teaspoons coarse black pepper, divided
  • 1 1/2 teaspoons Kosher salt, divided
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 4 large eggs
  • 2/3 cup whole milk
  • Freshly grated nutmeg
  • 1 1/2 cups grated Parmigiano-Reggiano cheese
  • 8 slices good quality white bread or Italian bread
  • 2 to 3 tablespoons melted butter
  • Warm honey, for drizzling
Preheat a griddle pan to medium-high.
Combine pork with wine, fennel, garlic, onion, sage, 1 teaspoon black pepper, 1 teaspoon salt and EVOO. Mix with your hands to combine then form 8 small, thin patties. Cook patties 3-4 minutes on each side then keep warm in a low oven. Reduce heat under pan to medium for the French toast.
Whisk up eggs, remaining salt and pepper, a little nutmeg, and the grated cheese in a dish. Coat bread slices in the egg batter and cook on the griddle in a little melted butter until golden and cooked through. 
Serve cheese toast with sausage patties alongside, drizzled with warm honey.