Sausage Recipe

Combine and Season

Place the ground pork sausage in a mixing bowl. Add salt, black pepper, dried sage, chopped thyme, crushed red pepper flakes (if using), brown sugar (if using) and minced garlic. Mix gently with your hands or a spoon just until the spices are evenly distributed; avoid overmixing to keep the sausage tender.

Add Binder

Sprinkle the cold water over the seasoned meat and fold it in. The water helps distribute seasoning and keeps the mixture moist. If the sausage feels very dry, add an additional 1 tablespoon water.

Shape Sausage

Divide the seasoned sausage into 8 equal portions for patties (about 2 oz each) or form into 4 larger patties (about 4 oz) depending on desired serving size. Pat each portion into a uniform round patty about 1/2 inch thick. If making links, you can roll into logs instead and use casings if available (this recipe assumes loose patties).

Preheat Pan

Heat a large skillet or cast-iron pan over medium heat. Add the neutral oil and swirl to coat the pan. Allow the oil to warm but not smoke (about 1–2 minutes).

Cook Sausage Patties

Add the patties to the skillet in a single layer without crowding; cook in batches if necessary. Cook undisturbed for 3–4 minutes until a deep golden-brown crust forms on the bottom. Flip each patty and reduce heat to medium-low. Continue cooking for another 3–4 minutes until an instant-read thermometer inserted into the center reads 160°F (71°C) for pork sausage. Total cooking time will depend on patty thickness. If using larger patties or logs, increase cooking time accordingly and finish in a 350°F (175°C) oven for 8–12 minutes if needed.

Finish with Butter (Optional)

In the last minute of cooking, add 1 tablespoon butter to the pan and spoon the melted butter over the patties to glaze them. This adds richness and helps the exterior brown.

Rest

Transfer cooked sausage to a plate and loosely tent with foil. Let rest 3–4 minutes to allow juices to redistribute.

Garnish & Serve

Sprinkle with chopped parsley if desired and serve with lemon wedges on the side for a bright finish. Sausage pairs well with eggs, toast, biscuits, or as part of a sandwich.