Sausage Recipe

Combine and season

Place the ground pork and optional lean pork/veal in a large bowl. Sprinkle the salt, black pepper, dried sage, dried thyme, sweet paprika, crushed red pepper (if using), brown sugar, garlic powder, onion powder, and crushed fennel seeds (if using) over the meat.

Mix gently

Using clean hands or a sturdy spoon, fold the seasonings into the meat just until evenly distributed. Pour in the cold water and mix briefly to help the mixture bind—do not overwork the meat or it will become dense. The mixture should be tacky and hold together when pressed.

Form patties

Divide the mixture into 8 equal portions for quarter-pound patties (or 4 portions for larger patties). Wet your hands lightly and form each portion into a compact, round patty about 3/4 inch thick, smoothing the edges so they hold together while cooking.

Preheat skillet

Heat a large cast-iron or heavy skillet over medium heat. Add the neutral oil and swirl to coat the pan.

Cook patties

Place the patties in the hot skillet without overcrowding (work in batches if necessary). Cook undisturbed until a deep golden-brown crust forms, about 4–5 minutes. Flip and cook the other side until the internal temperature reaches 160°F (71°C) and the patties are cooked through, about 3–5 more minutes depending on thickness.

Rest

Transfer cooked patties to a plate and let rest 3–5 minutes; this helps retain juices and finish cooking.

If using buns, toast them cut-side down in the same skillet for 1–2 minutes until lightly browned. Assemble burgers or sausage sandwiches with patties, sliced onion, pickles, cheese (if using), and condiments as desired.

Leftover patties can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently in a skillet over low heat or in a 325°F (160°C) oven until warmed through.