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Ingredients
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Sausage mixture
Method
Prep vegetables and aromatics
Dice and mince
Trim the bell peppers and onion. Cut into very small (about 1/8-inch) dice so they incorporate into the sausage without creating large chunks. Finely chop the fresh sage leaves. Mince the garlic. Place these in a bowl and pat dry any excess moisture with a paper towel — especially the peppers — to avoid a soggy mixture.
Make sausage mixture
Combine ingredients
In a large bowl, add the ground pork. Sprinkle on the kosher salt, black pepper, crushed fennel seeds, brown sugar, smoked paprika, chopped sage, minced garlic, diced peppers, and diced onion. Pour in the cold water (this helps bind and keep the sausage moist).
Mix gently but thoroughly
Using your hands or a sturdy spoon, mix the ingredients until fully combined and the mixture becomes slightly tacky, about 1–2 minutes. Avoid overworking to keep the texture tender. Taste a small pinch by cooking it in a hot skillet (see next section) and adjust seasoning if necessary.
Cook test and shape
Cook a seasoning test
Heat a small nonstick skillet over medium-high heat and add a scant 1/4 tsp oil. Pinch off about 1/2 tsp of the sausage mixture and form a small patty. Cook until browned and cooked through, about 1–2 minutes per side. Taste and adjust salt, pepper, or sugar in the raw mixture as desired.
Form patties
Divide the sausage mixture into 8 equal portions (about 2 oz / 56 g each). Roll each portion gently into a ball and flatten into 1/2-inch-thick patties. If you prefer links, you can shape into logs instead and chill for easier handling.
Cook sausages
Pan-fry patties
Heat a large skillet over medium heat and add 1 tsp neutral oil. When shimmering, add the patties in a single layer without crowding. Cook for 3–4 minutes per side, pressing gently once or twice to ensure even contact, until nicely browned and internal temperature reaches 160°F (71°C). If patties brown too quickly, reduce heat to medium-low and continue cooking until done.
Drain and rest
Transfer cooked patties to a plate lined with paper towels to drain any excess fat. Let rest 2 minutes before serving so juices redistribute.
Serve
Serve warm as breakfast sausage alongside eggs, on a biscuit, in a breakfast sandwich, or crumbled into breakfast hashes. Leftover cooked patties will keep in the refrigerator for up to 4 days.