Sausage Recipe

Combine

If using bulk ground pork, place the meat in a large bowl. Sprinkle the kosher salt, black pepper, sweet paprika, garlic powder, onion powder, dried thyme and red pepper flakes evenly over the meat.

Mix thoroughly with your hands or a spoon until the seasonings are evenly distributed and the meat becomes slightly tacky, about 1–2 minutes. Do not overmix; stop when mixture is uniform.

Form or Portion

Divide the seasoned sausage into 8 equal portions for patties or leave as loose sausage for crumbles. For patties, gently press each portion into a round about 1/2 inch thick.

Preheat Pan

Heat a large skillet over medium heat. Add 1 tablespoon of neutral oil and swirl to coat. When oil shimmers, the pan is ready.

Cook

If cooking patties: place patties in the hot skillet without crowding. Cook 3–4 minutes on the first side until well browned, then flip and cook 2–4 minutes more until internal temperature reaches 160°F (71°C). If cooking loose sausage: add the seasoned meat to the hot pan, break into small pieces with a spatula, and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.

Finish

If there is excess fat, spoon off some but leave a tablespoon for flavor. Add 2 tablespoons water or low-sodium chicken broth to the pan and scrape up browned bits with a spatula to deglaze, creating a light glaze. Stir in 1 tablespoon butter for richness, if using.

Rest and Garnish

Remove sausage from heat. Let patties rest 2 minutes. Sprinkle chopped fresh parsley over the sausage as a garnish and serve.