Pork Sausage Recipe

Prepare aromatics

Finely mince the garlic and chop the fresh sage and thyme if using fresh herbs. Measure out the remaining dry spices so everything is ready.

Mix pork and seasonings

Place the ground pork in a large bowl. Sprinkle the kosher salt, black pepper, brown sugar, onion powder, nutmeg, and crushed red pepper (if using) evenly over the meat. Add the minced garlic and chopped herbs. Add the ice water—this helps bind and keep the mixture moist. Using clean hands or a sturdy spoon, fold and gently knead the mixture for 1–2 minutes until the seasonings are evenly distributed and the meat feels slightly tacky. Do not overwork to avoid tough sausage.

Chill to let flavors develop

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 1 hour. Chilling helps the spices meld and firms the mixture for easier shaping or cooking.

Form patties or loose sausage

Decide whether to shape the sausage into patties, logs, or cook loose crumbles. For patties: portion the mixture into 8 equal portions (about 4 oz / 113 g each) and gently flatten into 3/4-inch thick rounds. For crumbles: warm a skillet and break the meat into bite-sized pieces as it browns.

Preheat the pan

Heat a large skillet over medium-high heat. Add the neutral oil and swirl to coat. If using butter for flavor, add it after the oil is hot so it doesn’t burn.

Cook the sausage

For patties: place them in the hot skillet without crowding (work in batches if needed). Cook 3–4 minutes per side, adjusting time until an instant-read thermometer inserted in the center reads 160°F (71°C) and the exterior is nicely browned. For crumbles: add the sausage to the hot pan, break up with a spatula, and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. If using butter, add it during the last 1 minute of cooking and spoon the melted butter over the sausage for extra flavor.

Drain and rest

If desired, transfer cooked sausage to a plate lined with paper towel to drain excess fat. Let rest 2–3 minutes before serving to allow juices to redistribute.

Sprinkle chopped parsley over the cooked sausage if using, and serve with lemon wedges or mustard on the side. Use as a side for breakfasts, alongside mashed potatoes, or as a component in pasta, stuffing, or sandwiches.