Sausage Recipe

Prepare aromatics

If using fresh garlic, finely mince 1 clove. Finely chop the parsley if using. Measure out all dried spices into a small bowl so they're ready.

Combine meat and spices

Place 1 lb ground pork (or chosen ground meat) in a large mixing bowl. Sprinkle over 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried sage, 1/2 tsp dried thyme, 1/2 tsp sweet paprika, 1/4 tsp crushed red pepper flakes (if using) and 1/2 tbs brown sugar (if using). Add the minced garlic and chopped parsley.

Add liquid for binding

Add 2 tbs ice cold water to the meat mixture. The cold water helps the proteins bind and keeps the sausage juicy. Using clean hands or a sturdy spoon, mix thoroughly for 1 to 2 minutes until spices are evenly distributed and the mixture feels slightly sticky — this indicates good binding.

Shape

Divide the sausage mixture into 4 equal portions (about 4 oz each). For patties, flatten each portion into a round about 3 to 4 inches across and roughly 1/2 inch thick. For links, roll each portion into a log shape. Make a slight depression in the center of each patty with your thumb to help even cooking and prevent doming.

Pan-cook (preferred)

Heat 1 tbs neutral oil or butter in a large skillet over medium heat until shimmering. Add the patties or logs without crowding the pan. Cook for 4 to 5 minutes on the first side without moving so a brown crust forms. Flip and cook an additional 3 to 5 minutes on the second side, or until internal temperature reaches 160°F (71°C) for pork. Reduce heat slightly if the exterior is browning too quickly. Total cook time will depend on thickness.

Finish and rest

When cooked through, remove sausages to a plate and loosely tent with foil. Let rest 3 to 5 minutes so juices redistribute. If you made larger pieces or want an extra glaze, you can add a small pat of butter to the pan and spoon the melted butter over the sausages for extra shine and flavor during the last minute of cooking.

Toast buns or bread if desired. Serve sausage patties or links in buns with mustard, ketchup, pickles, and sliced onions, or simply serve alongside eggs and potatoes for breakfast. Adjust condiments to taste.