Sausage Recipe

Mix the Seasoning

In a medium bowl combine kosher salt, black pepper, dried sage, dried thyme, ground fennel seed, light brown sugar, minced garlic and red pepper flakes (if using). Stir to distribute evenly.

Combine with Pork

Add the ground pork to the bowl with the seasoning. Sprinkle the fine breadcrumbs over the meat and pour the cold water on top. Use clean hands to gently but thoroughly mix until the seasonings are evenly distributed and the mixture becomes slightly tacky—avoid overworking which makes the meat tough (about 30-60 seconds of mixing).

Form Patties

Divide the mixture into 4 equal portions (about 4 oz / 115 g each). With lightly oiled hands, shape each portion into a compact round patty about 3 to 4 inches in diameter and about 1/2 inch thick. Press a shallow dimple in the center of each patty with your thumb so they cook evenly.

Rest (optional)

If you have time, cover the patties and chill for 30 minutes to let the flavors meld. If cooking immediately, proceed to the next step.

Cook the Patties

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil and swirl to coat. When the oil shimmers, add the patties in a single layer without crowding (cook in batches if needed). Cook 3 to 4 minutes on the first side without moving so a brown crust forms. Flip and cook another 3 to 4 minutes, or until the internal temperature reaches 160°F (71°C) for ground pork. If adding cheese, place a slice on each patty in the final minute and cover the pan briefly to melt.

Finish and Drain

Transfer cooked patties to a plate lined with paper towel to absorb excess oil and rest for 2 minutes before serving.

Toast buns lightly in the same skillet for 20–30 seconds cut-side down if desired.

Assemble: place a lettuce leaf on the bottom bun, add the sausage patty (with melted cheese if using), top with sliced tomato, and condiments of choice. Cover with the top bun and serve immediately.