Sausage Recipe

Combine and Season

If using ground pork, place it in a large bowl. Add kosher salt, black pepper, dried sage, dried thyme, ground fennel seed, brown sugar, garlic powder, onion powder, and red pepper flakes (if using). Mix thoroughly with clean hands or a spoon until the seasonings are evenly distributed and the meat feels slightly tacky, about 1–2 minutes.

Forming (optional)

Decide on final form: leave as loose crumbles for breakfast sausage, shape into patties (about 3-inch diameter, 1/2-inch thick) or roll into logs for link-style. To form patties, divide the mixture into 8 equal portions (about 2 oz each), gently press into patties without overworking the meat so they stay tender.

Heat Pan

Place a large skillet or frying pan over medium heat. Add 1 tablespoon neutral oil and let it warm until shimmering but not smoking, about 1 minute.

Cook Sausage

If cooking patties or logs: add the patties/logs to the skillet in a single layer without overcrowding. Cook undisturbed until a deep golden brown forms on the bottom, about 3–4 minutes. Flip and cook the other side until browned and an instant-read thermometer inserted into the center reads 160°F (71°C), another 3–4 minutes. If cooking loose crumbles: add the sausage and break up with a spatula. Cook, stirring and pressing occasionally, until browned and cooked through, about 6–8 minutes.

Manage Excess Fat

If there is a large amount of rendered fat in the pan, carefully tilt the pan and spoon off excess or pour into a heat-proof container, leaving about 1 tablespoon to brown the sausage and build flavor.

Deglaze and Finish (optional)

Reduce heat to low. Add 2 tablespoons water or chicken stock to the pan to deglaze, scraping up browned bits with a wooden spoon; this adds flavor and prevents sticking. Stir in 1 tablespoon butter if desired for a glossy finish. Cook until the liquid mostly evaporates, about 1 minute.

Rest and Garnish

Transfer sausage to a plate lined with paper towel to drain if needed. Let rest 2 minutes for patties/logs to settle juices. Sprinkle chopped fresh parsley over the sausage if using, then serve.