Sausage Recipe

Combine spices

In a medium bowl, add kosher salt, ground black pepper, dried sage, dried thyme, brown sugar, garlic powder, onion powder, and red pepper flakes. Stir with a fork or whisk to evenly distribute the spices.

Mix with pork

Add the ground pork to the bowl with the spice mix. Pour in the cold water. Using clean hands or a sturdy spoon, gently fold and press the mixture together until the spices are evenly incorporated and the mixture becomes slightly tacky, about 30–45 seconds. Avoid overworking to keep the sausage tender.

Shape patties

Divide the seasoned pork into 2 equal portions (~150 g each). Shape each portion into a compact round patty about 3/4–1 inch thick. Press a shallow indentation in the center of each patty to help them cook evenly and stay flat.

Chill briefly

Arrange the patties on a plate and refrigerate for 10 minutes. Chilling firms them so they hold their shape while cooking.

Cook

Heat a large skillet over medium heat and add 1 tablespoon olive oil. When the oil is shimmering, add the patties (do not overcrowd). Cook until a deep golden crust forms, about 4–5 minutes per side. If they brown too quickly, reduce heat to medium-low. Check that the internal temperature reaches 160°F (71°C). Total cook time is about 8–10 minutes.

Transfer cooked patties to a plate and let rest 2–3 minutes before serving to allow juices to redistribute.

Prepare bread and egg

While the patties chill or cook, split and toast the English muffin or bread. In a small skillet over medium heat, melt 1 teaspoon butter or oil and fry or poach the egg to your preferred doneness (sunny-side up or over-easy works well).

Assemble

Place a cooked sausage patty on the toasted muffin or bread, top with the fried/poached egg, and sprinkle with fresh parsley if using. Serve immediately.