Sausage Recipe

Combine meat and seasonings

Place the 1 lb of pork sausage in a large mixing bowl. Sprinkle the 1 tsp salt, 1 tsp black pepper, 1 tbs chopped fresh sage, 1 tsp thyme, 0.25 tsp crushed red pepper (if using), and 0.5 tsp brown sugar (if using) over the meat.

Use clean hands or a spatula to gently mix until the seasonings are evenly distributed. Do not overwork — mix just until combined (about 30–60 seconds) to keep the sausage tender.

Fold in aromatics

Add the 0.25 cup finely diced yellow onion and 1 clove minced garlic to the seasoned meat. Sprinkle 2 tbs cold water over the mixture. Fold the aromatics and water into the meat until evenly distributed. The cold water helps with texture and juiciness.

Optionally taste a small cooked patty (see next section) and adjust seasoning with additional salt or pepper if needed.

Form and cook patties

Divide the sausage mixture into 8 equal portions for small patties or 4 portions for larger patties. Shape gently into patties about 3/4-inch thick, making a slight dimple in the center of each to prevent doming. Heat 1 tbs neutral oil in a large skillet over medium heat until shimmering.

Place patties in the skillet without crowding. Cook for 3–4 minutes on the first side until a deep golden-brown crust forms. Flip and continue cooking 3–4 minutes on the second side, or until an instant-read thermometer inserted into the center reads 160°F (71°C). If patties are thicker, reduce heat to medium-low and cover loosely for the last few minutes to cook through without burning the exterior.

Finish and rest

If using, add 1 tsp butter to the pan during the final 30 seconds and spoon the melted butter over the patties for extra richness. Transfer cooked patties to a plate and let rest 3–5 minutes. Garnish with 1 tbs chopped fresh parsley before serving.