Breakfast Sausage Recipe

Prep the meat and seasonings

Place the ground pork and any additional pork fat in a large mixing bowl. If using a food processor, chill the bowl and blade first. Measure and combine the salt, black pepper, brown sugar, chopped fresh sage, thyme, grated garlic, nutmeg, cayenne (if using) and crushed fennel seeds in a small bowl.

Combine seasoning with meat

Sprinkle the seasoning mix evenly over the ground pork. Add the ice water. Using your hands or a spatula, fold and press the meat against the bowl repeatedly for 1 to 2 minutes until the mixture becomes tacky and uniformly seasoned. This develops binding and a good texture.

Form patties

Divide the sausage mixture into 8 equal portions (for 8 breakfast patties) or into 4 larger portions for bigger patties. Shape each portion into a round, slightly flattened patty about 3 inches across and 1/2 inch thick. Press the edges slightly to hold shape.

Test seasoning (recommended)

Heat a small skillet over medium-high heat and add a teaspoon of oil. Cook a 1-inch diameter piece of the raw sausage mixture for about 1 minute per side until fully cooked. Taste and adjust salt, sugar, or herbs in the remaining mixture if needed.

Cook the patties

Wipe the skillet clean and return to medium heat. Add 1 tablespoon of neutral oil or butter and let it warm until shimmering. Add the patties in a single layer without crowding the pan. Cook for 3 to 4 minutes per side, turning once, until well browned and an instant-read thermometer reads 160°F (71°C) in the center. If patties brown too quickly, lower heat to medium-low and cover for a minute to finish cooking through.

Finish and rest

Transfer cooked sausages to a plate lined with paper towels to drain briefly, then let rest for 2 minutes to redistribute juices. Serve hot.