Step 1

Combine beef, pork and onion. Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves (it works best if you mix it with your hands).

Step 2

Slowly add half & half for consistency (you want them to be slightly sticky, you shouldn't be able to form them into a perfect ball). Coat large skillet well with butter. Drop clumps of mixture (a heaping tablespoon-size) onto the skillet.

Step 3

Fry on medium to medium low heat until brown (press the meat down a lightly with a fork so it flattens out a little.. it should look like a fat hamburger.. see picture below), then flip (approx 3-5 minutes per side). Add more butter with each batch.

Step 4

Serve with gravy (see below). **Don't wash the skillet-- you will want the brown bits and drippings for the gravy**

Step 5

Add the flour to the drippings to form a roux (add butter if needed). Slowly add cream (or milk) until mixture reaches gravy consistency. Add beef bouillon, salt & pepper to taste.