Sausage Recipe

Combine and season

Place the ground pork in a large bowl. Sprinkle the salt, black pepper, dried sage, dried thyme, brown sugar, red pepper flakes, minced garlic, and chopped parsley over the meat. Pour in the cold water. Using clean hands or a spatula, gently mix until the seasonings are evenly distributed — do not overwork; mix just until combined, about 20–30 seconds.

Form patties

Divide the seasoned meat into 8 equal portions (makes eight 2-ounce patties) for small breakfast-style patties or 4 portions for larger patties. Shape each portion into a round patty about 3–4 inches wide and roughly 1/2 inch thick. Make a slight indentation in the center of each patty with your thumb to help them cook flat and prevent doming.

Heat pan

Heat a large skillet or cast-iron pan over medium heat. Add 1 tablespoon of vegetable oil and swirl to coat. The pan is ready when a drop of water sizzles on contact.

Cook patties

Place the patties in a single layer without crowding the pan (cook in batches if necessary). Cook until well-browned on the first side, about 3–4 minutes. Flip and cook the second side until the internal temperature reaches 160°F (71°C) and the meat is cooked through, about 3–4 more minutes. If browning too quickly, reduce heat to medium-low to allow through-cooking without burning.

Rest and serve

Transfer cooked patties to a plate lined with paper towels for 2 minutes to blot excess oil, then rest on a wire rack for another 1–2 minutes. Serve hot as-is, in a breakfast sandwich, with eggs, or alongside pancakes or biscuits.