Sausage Recipe

Mix and Season

Place the ground meat in a large mixing bowl. Sprinkle the salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, and crushed red pepper evenly over the meat. Add the chopped parsley if using. Pour the cold water over the seasoned meat (this helps distribute spices and keep the sausage moist). Using clean hands or a sturdy spoon, gently but thoroughly mix for 1 to 2 minutes until spices are evenly distributed and the mixture becomes slightly tacky. Do not overwork to the point of making the meat gummy.

Form Patties or Links

Decide whether you want patties or loose sausage: For patties, portion the mixture into 8 equal pieces (about 2 oz / 55 g each) and shape into 1/2-inch-thick rounds, pressing the center slightly so they cook evenly. For loose sausage (crumbled), break into chunks. If making links and you have casings, chill the mixture 30 minutes, then stuff into prepared casings according to your equipment instructions (this recipe scale is for fresh sausage, not exact for stuffing).

Pan Cooking

Heat a heavy skillet or cast-iron pan over medium heat and add the oil. When shimmering, add the patties or crumbled sausage in a single layer without overcrowding; work in batches if necessary. Cook patties 3 to 4 minutes per side, or until nicely browned and internal temperature reaches 160°F (71°C). If crumbled, let the meat sear undisturbed for 2 to 3 minutes, then break apart with a spatula and continue cooking 4 to 5 minutes until browned and cooked through. Spoon out and drain on paper towels if desired.

Rest and Serve

Transfer cooked sausage to a plate and let rest for 2 to 3 minutes (this helps retain juices). Serve hot as patties with eggs and toast, crumbled in breakfast bowls, in sandwiches, or as part of a pasta or pizza topping. Leftovers keep refrigerated up to 3 days or can be frozen for up to 3 months.