Pork Sausage Patties Or Turkey Sausage Links Recipe

Combine spices and meat

Place the ground meat in a large bowl. Sprinkle the salt, black pepper, brown sugar, dried sage, dried thyme, crushed rosemary, garlic powder, onion powder, and red pepper flakes (if using) evenly over the meat.

Add liquid and mix

Pour the cold water and 1 tablespoon neutral oil over the seasoned meat. Using your hands or a spatula, gently but thoroughly mix until the spices are evenly distributed and the mixture feels slightly sticky. Do not overwork the meat — mix until just combined, about 30–45 seconds.

Form patties or links

For pork sausage patties: divide the mixture into 8 equal portions (about 2 ounces each) and form into 1/2-inch-thick round patties, pressing a slight dimple in the center of each to prevent doming during cooking. For turkey sausage links: divide into 8 equal portions, roll each into a cylinder about 3–4 inches long and 1 inch thick; tuck ends under or twist slightly to shape. If you prefer thicker patties or larger links, adjust portions accordingly; cooking times will change.

Chill (optional)

For best texture and to firm up the shapes, place formed patties or links on a tray, cover, and refrigerate for 20–30 minutes. This step is helpful for turkey (leaner) but optional for pork.

Cook: Pan-fry method

Heat a large skillet over medium heat. Add 1 tablespoon oil and let it warm until shimmering. For patties: place patties in the skillet without overcrowding (work in batches if needed). For links: place links, leaving space around each. Cook pork patties about 3–4 minutes per side until well browned and internal temperature reaches 160°F (71°C). Cook turkey patties or links about 4–5 minutes per side, turning frequently for even browning, until internal temperature reaches 165°F (74°C). Reduce heat slightly if they brown too fast before cooking through. If using links, roll them occasionally to brown all sides evenly.

Cook: Oven-bake method (alternative)

Preheat oven to 400°F (200°C). Place patties or links on a parchment-lined baking sheet spaced evenly. Bake for 12–18 minutes, flipping once halfway: pork patties 12–15 minutes until 160°F (71°C); turkey links 15–18 minutes until 165°F (74°C). Finish under broiler 1–2 minutes if additional browning is desired.

Finish and rest

If pan-frying, after the sausage reaches the proper internal temperature, reduce heat to low and optionally add 1 teaspoon butter to the pan, spooning the melted butter over the sausages for 30 seconds to glaze. Transfer to a plate and let rest for 3–5 minutes; this helps juices redistribute and improves texture.

Serve

Serve patties on buns with maple syrup or mustard, garnish with chopped parsley if desired. Use in breakfast sandwiches, with eggs and toast, or alongside pancakes and fruit.

Warm buns or rolls briefly in the oven (350°F / 175°C for 5 minutes) or toast in a skillet. Spread maple syrup or mustard on the bun, place a sausage patty or link, and add optional fresh parsley.