Tennessee Recipe

Mix and season

Place the ground pork or turkey in a medium mixing bowl. Sprinkle the kosher salt, black pepper, brown sugar, dried sage, dried thyme, garlic powder, smoked paprika and crushed red pepper flakes (if using) evenly over the meat. Add 2 tablespoons ice water — this helps keep the patties tender and helps spices distribute. Using clean hands or a fork, gently but thoroughly combine the meat and seasonings. Avoid overworking; mix just until ingredients are evenly distributed.

Portion and shape

Divide the seasoned meat into three equal portions (about 5.3 oz / 150 g each if using 1 lb). Lightly wet your hands to prevent sticking and form each portion into a compact ball, then flatten to a patty about 1/2-inch thick and roughly 3½–4 inches in diameter. Make a slight depression in the center of each patty with your thumb to prevent doming while cooking.

Preheat pan

Heat a heavy skillet or cast-iron pan over medium heat for 2–3 minutes until hot. Add 1 tablespoon neutral oil or a small knob of butter and swirl to coat the pan.

Cook patties

Place the three patties in the hot pan without crowding (cook in batches if your pan is small). Cook for 4–5 minutes on the first side undisturbed until a deep golden-brown crust forms. Flip and cook the second side for another 4–5 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C) for pork or 165°F (74°C) for turkey. If adding cheese, place a slice on each patty in the last 1 minute of cooking and cover to melt.

Rest

Transfer cooked patties to a plate and let rest for 3–5 minutes to allow juices to redistribute.

Toast buns if desired: place cut sides down in the same skillet for 30–60 seconds until lightly browned. Spread mustard or barbecue sauce on the buns, assemble each sandwich with a sausage patty (with melted cheese if used), and add lettuce, tomato and pickles as desired. Serve immediately.