Sausage Recipe

Prepare and chill ingredients

Place the ground pork and optional extra lean ground meat in a mixing bowl and keep refrigerated until ready to mix. Chill a small bowl for the ice water and have all spices measured and ready (mise en place).

Combine spices

In a small bowl, combine sea salt, cracked black pepper, nutmeg, paprika, dried sage, minced thyme, dark brown sugar, red pepper flakes (if using) and minced garlic. Mix thoroughly so the sugar and salt are evenly distributed.

Mix meat and spices

Remove the meats from the refrigerator and add the combined spice mix to the bowl. Pour in the ice water. Using clean hands or a sturdy spoon, fold and knead the mixture for 1½ to 2 minutes until the meat becomes slightly sticky and cohesive. Do not overwork to the point of mush — you want a tacky texture so the sausage binds well.

Test and adjust seasoning

Take a small piece (about 1 tablespoon) of the seasoned meat and form a small patty. Cook the patty in a non-stick pan over medium heat for 1–2 minutes per side until fully cooked. Taste and adjust salt, pepper, or sugar as needed. If you adjust, mix briefly to incorporate, then re-test if necessary.

Form sausages

Divide the seasoned meat into 8 even portions for small patties or 4 portions for larger sausage patties/links. For patties: shape each portion into a compact round about 3–4 inches across and 3/4 inch thick, pressing the center slightly flatter to promote even cooking. For links: shape into logs about 4–5 inches long and 1 inch thick, sealing any seams by pinching the ends.

Pan-fry sausages

Heat a heavy skillet or cast-iron pan over medium heat. Add the neutral oil and swirl to coat. Place the patties or links in the hot pan without overcrowding. Cook patties 3–4 minutes per side or links 10–12 minutes total, turning occasionally, until well browned and an instant-read thermometer reads 160°F (71°C) in the center.

Finish with butter and rest

Optional: during the last minute of cooking, add the butter to the pan and spoon the foaming butter over the sausages to glaze. Remove sausages to a plate and let rest for 3–5 minutes to allow juices to redistribute.

Serve

Garnish with chopped parsley. Serve sausages in buns with mustard or preferred condiments, or alongside eggs and toast for breakfast. Leftover sausage can be refrigerated in an airtight container for up to 4 days.