Breakfast Sausage Recipe

1. Measure and chill

Place a medium mixing bowl and any utensils (spoon or spatula) in the refrigerator for 10 minutes before starting to keep the meat cold. Keep the ground pork refrigerated until just before mixing.

2. Combine spices: In a small bowl, add the fine sea salt, ground black pepper, ground sage, dried thyme, ground nutmeg, brown sugar, red pepper flakes, garlic powder, onion powder, and optional ground coriander. Stir to blend evenly.

3. Mix spices into pork: Put the chilled ground pork into the cold mixing bowl. Sprinkle the spice mixture evenly over the pork. Add the ice water (this helps the mixture bind and stay juicy).

4. Blend thoroughly: Using your hands or a sturdy spoon, mix until the spices and water are thoroughly incorporated and the meat feels tacky, about 1–2 minutes. Do not overwork to the point of paste; you want an even distribution and a cohesive texture.

5. Taste and adjust (optional): For best flavor accuracy, cook a 1 tablespoon test patty: heat a small skillet over medium-high heat, add a drop of oil, cook the tiny patty until fully cooked, then taste and adjust seasoning in the raw mix as needed (increase salt, sugar, or heat).

6. Portion into patties: Divide the sausage mixture into 8 equal portions for small breakfast patties (about 2 oz/56 g each) or 4 portions for larger patties. Shape each portion into a round patty about 3 inches in diameter and 1/2 inch thick, pressing lightly in the center to prevent doming when cooking.

7. Optional: For links: If you prefer links and have casings and a sausage stuffer, follow the manufacturer's instructions to stuff into casings, twist into 3–4 inch links, then refrigerate before cooking. For hand-rolled links, form into cylinders and chill to hold shape.

8. Chill before cooking: Place formed patties on a tray, cover, and refrigerate for at least 15 minutes (or up to 24 hours) to let the flavors meld and the patties firm up. If refrigerated more than 4 hours, remove 10 minutes before cooking to take the chill off.

9. Heat the pan: Warm a large nonstick or cast-iron skillet over medium heat. Add the neutral oil and swirl to coat the surface. If using, add the butter when the pan is hot for additional browning and flavor.

10. Cook the patties: Add the patties in a single layer without overcrowding (work in batches if necessary). Cook undisturbed until the bottoms are well browned, about 3–4 minutes. Flip and cook the second side for another 3–4 minutes, reducing heat to medium-low if the outsides brown too quickly.

11. Check doneness: Use an instant-read thermometer inserted into the center of a patty to ensure it reaches 160°F (71°C). If you don't have a thermometer, cut into the center to confirm there is no pink and juices run clear.

12. Rest and serve: Transfer cooked patties to a plate lined with paper towel to drain briefly for 1–2 minutes. Serve warm on biscuits, in breakfast sandwiches, alongside eggs, or as desired.

13. Refrigerate: Uncooked patties can be refrigerated, covered, for up to 48 hours. Cooked patties will keep in the refrigerator for 3–4 days in an airtight container.

14. Freeze: To freeze uncooked, place patties in a single layer on a tray, freeze until solid, then transfer to a freezer bag for up to 3 months. To freeze cooked patties, cool completely, freeze on a tray, then transfer to a bag. Reheat frozen patties in a skillet or microwave until piping hot.

15. Reheat: Reheat cooked or thawed patties in a skillet over medium heat for 2–4 minutes per side or in a 350°F (175°C) oven for 8–10 minutes until 165°F (74°C) internal.