Sausage Recipe

Prepare meat

Keep the ground meat cold. If you purchase a larger piece, trim excess silver skin and grind through a medium plate; otherwise use store-bought ground pork or pork-beef mix chilled. Place meat in a large bowl and chill for 10–15 minutes if it feels warm.

Mix seasonings

In a small bowl combine salt, black pepper, brown sugar, minced garlic, onion powder, fennel seed (if using), red pepper flakes (if using), and chopped parsley. Mix well so spices are evenly distributed.

Combine meat and seasonings

Sprinkle the seasoning mixture over the chilled ground meat. Add the cold water (this helps bind and distribute fat). Using clean hands or a sturdy spoon, mix quickly but thoroughly until seasoning is evenly distributed and the meat becomes slightly sticky — about 1–2 minutes. Do not overwork into a paste.

Form sausage pieces

Divide seasoned meat into 4 even portions (about 4 oz / 115 g each). For patties, shape each portion into a round patty about 3/4" thick, pressing a slight dimple into the center so they cook evenly. For links, roll into logs and refrigerate for 30 minutes to firm. For a loaf-style sausage, shape into a tight log and wrap in plastic until ready to cook.

Pan-fry method (recommended)

Heat a large skillet over medium-high heat. Add olive oil and butter if using. When the fat is shimmering and the butter is melted, add the sausage patties or logs, leaving space between pieces. Cook without moving for 3–4 minutes until a deep golden crust forms. Flip and cook the other side 3–4 minutes. Reduce heat to medium-low and continue cooking until internal temperature reaches 160°F (71°C), about 4–6 more minutes for patties, depending on thickness. If cooking logs or thicker pieces, cover the skillet and cook an extra 6–8 minutes, flipping occasionally.

Grill method

Preheat grill to medium (about 350–400°F). Oil the grates. Grill patties or links 3–5 minutes per side until nicely charred and internal temperature 160°F (71°C). Let rest 3–5 minutes after grilling.

Baking method (for larger batches)

Preheat oven to 375°F (190°C). Place sausage logs or patties on a rimmed baking sheet lined with foil. Bake 18–25 minutes, turning once halfway through, until internal temperature reaches 160°F (71°C) and juices run clear.

Check doneness & rest

Always check internal temperature with an instant-read thermometer in the thickest part. Once 160°F (71°C) is reached, remove from heat and rest 3–5 minutes to redistribute juices before serving.

Toast buns or rolls on the grill or in the skillet for 30–60 seconds until lightly browned. Place sausage on buns, top with mustard or ketchup and caramelized onions if desired. Serve immediately.