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Ingredients
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Sausage Patties
To Cook & Finish
Method
Sausage Patties
Combine spices and meats
Chill a medium mixing bowl in the fridge for 10 minutes. Remove and add the ground pork and ground beef. Sprinkle the kosher salt, black pepper, ground sage, ground thyme, ground nutmeg, crushed red pepper flakes, brown sugar, garlic powder, onion powder, and smoked paprika evenly over the meat.
Mix gently with water
Add the ice water and neutral oil to the bowl. Using clean hands or a sturdy spoon, fold and press the meat gently until the seasonings are evenly distributed and the mixture becomes slightly tacky, about 30–45 seconds. Do not overwork; stop when ingredients are uniform.
Form patties
Divide the seasoned meat into 4 equal portions (about 6 oz each). Lightly press each portion into a patty about 3/4-inch thick and 3 to 3½ inches in diameter, using your thumb to make a shallow dimple in the center of each to prevent bulging while cooking.
Rest (optional)
For best flavor, cover the patties and refrigerate 30 minutes to allow the seasonings to meld. If short on time, proceed directly to cooking.
To Cook & Finish
Preheat pan
Place a large skillet (cast iron recommended) over medium heat. Add the vegetable oil and let it warm for 30 seconds until shimmering but not smoking.
Sear patties
Place the patties in the hot skillet without overcrowding (cook in two batches if necessary). Cook undisturbed for 3–4 minutes until a deep golden-brown crust forms on the bottom.
Flip and finish
Flip the patties and add the unsalted butter to the pan. Cook the second side for 3–4 minutes, spooning melted butter over the patties. If you prefer them fully cooked through with minimal browning, add 1–2 tablespoons water and cover the pan for 2–3 minutes to steam.
Check doneness
Sausage should reach an internal temperature of 160°F (71°C). Use an instant-read thermometer inserted into the center of a patty to confirm. If not yet at temp, cook another minute and recheck.
Serve
Serve immediately while hot. Leftover patties can be refrigerated for up to 3 days or frozen for up to 2 months.