Sausage Recipe

Toast and prep spices

In a dry skillet over medium heat, toast the fennel seeds for 1–2 minutes until fragrant, then crush lightly in a mortar and pestle or with the back of a spoon. Combine toasted fennel, salt, pepper, dried sage, thyme leaves, red pepper flakes, brown sugar, and minced garlic in a small bowl.

Season the meat

Place the ground pork in a large bowl. Sprinkle the combined spice mixture evenly over the meat. Add the breadcrumbs and cold water. Using clean hands or a spoon, mix gently but thoroughly until the seasonings are evenly distributed and the mixture becomes slightly sticky — about 1–2 minutes. Do not overwork the meat to avoid a tough texture.

Taste for seasoning (important)

To check seasoning, pinch off a 1-inch patty and cook it in a small skillet over medium heat for 1–2 minutes per side until cooked through. Taste and adjust salt, pepper, or sugar as needed, then incorporate adjustments into the main mixture.

Form patties or links

Decide whether to make patties or loose sausage. For patties: divide the mixture into 8 equal portions (about 2 ounces/57 g each) and form into flat rounds about 3 inches across. For breakfast-style larger patties, divide into 4 and form thicker discs. For loose sausage: leave in chunks to brown and crumble during cooking. If making links and you have casings, stuff according to casing instructions.

Cook the sausage

Heat a large skillet over medium heat and add the olive oil. When oil shimmers, add patties or spoonfuls of sausage with some space between pieces. Cook patties 3–4 minutes per side (for 1/4-lb size, slightly longer) until well browned and an instant-read thermometer reads 160°F (71°C) for pork. If crumbling, break up with a spatula and cook 6–8 minutes until evenly browned and cooked through.

Finish and rest

If desired, add butter in the last 30 seconds and spoon melted butter over the cooked sausage for shine and richness. Transfer cooked sausage to a plate and rest for 3 minutes before serving to allow juices to redistribute.

Serve warm with eggs and toast for breakfast, in a bun as a sandwich with mustard and pickles, crumbled into pasta sauces, or accompanied by roasted vegetables. Store leftover cooked sausage in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.