Sausage Recipe
Make Sausage Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage and Seasoning
For Cooking
Method
Sausage and Seasoning
- 1
Prepare and Season
Place the ground pork in a large mixing bowl. Sprinkle the kosher salt, black pepper, sweet paprika, garlic powder, onion powder, and (if using) dried fennel seed and red pepper flakes evenly over the meat.
- 2
Mix to Bind
Pour the 2 tablespoons of cold water over the seasoned meat. Using your hands (or a spatula), mix thoroughly for 1–2 minutes until the spices are evenly distributed and the meat becomes slightly tacky — this helps the sausage bind. Do not overmix to the point of a paste; stop when cohesive.
- 3
Rest (optional)
If time allows, cover the bowl with plastic wrap and refrigerate for 30–60 minutes to let flavors meld. This step is optional but recommended for better flavor.
For Cooking
- 4
Form and Shape
Decide how you want to cook the sausage: form into 6–8 small patties (breakfast-style), make 2–3 larger patties, or leave loose for crumbles. Wet your hands slightly to prevent sticking. For patties, portion roughly 2–3 ounces each and gently press into 3/4-inch thick rounds.
- 5
Pan-Sear
Heat a large skillet over medium heat. Add 1 tablespoon oil and swirl to coat. When the oil shimmers, add the patties or spoonfuls of loose sausage in a single layer without overcrowding. Cook patties 4–5 minutes on the first side until well-browned.
- 6
Flip and Finish
Flip the patties and reduce heat to medium-low. Continue cooking 3–5 minutes more until an instant-read thermometer inserted in the center reads 160°F (71°C) for pork sausage. For loose sausage, stir and break apart, cook until evenly browned and no pink remains, about 6–8 minutes total.
- 7
- 8
Rest and Serve
Transfer cooked sausage to a plate lined with paper towels briefly to drain excess fat for 1–2 minutes. Serve hot as patties on a bun, alongside eggs, crumbled in pasta, or stirred into sauces.
