Sausage Recipe

Name: Whole Hog Cafe North Little Rocks Sausage Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb pork sausage (bulk) or ground pork; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp dried thyme or fennel seeds (optional); 0.25 tsp red pepper flakes (optional); 2 tbsp cold water; 1 tbs olive oil or neutral oil; 1 tbs butter (optional, for richness); 2 tbsp fresh parsley, chopped (optional garnish); 4 servings bread, rice, or potatoes for serving

Inspired by Whole Hog Cafe North Little Rock

Time30m

Serves4

Make Sausage Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sausage & Seasoning

1 lb pork sausage (bulk) or ground pork

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tsp Watkins garlic powder

1 tsp Smoked paprika

1 tsp dried thyme or fennel seeds (optional)

1/4 tsp red pepper flakes (optional)

Binding & Moisture

2 tbsp cold water

1 tbs olive oil or neutral oil

To Cook & Serve

1 tbs butter (optional, for richness)

2 tbsp fresh parsley, chopped (optional garnish)

4 servings bread, rice, or potatoes for serving

Method

Sausage & Seasoning

Combine meat and dry seasonings

Place the pork sausage or ground pork in a large bowl. Sprinkle salt, black pepper, garlic powder, smoked paprika, and dried thyme or fennel seeds (if using) evenly over the meat. Add red pepper flakes if you want heat.

Mix thoroughly

Using your hands or a spatula, fold and press the seasonings into the meat until evenly distributed. Work quickly but gently to avoid warming the meat. Mix for about 1–2 minutes until uniform in color and texture.

Binding & Moisture

Add water for juiciness

Pour the 2 tablespoons of cold water over the seasoned meat. Continue to mix until the water is absorbed and the mixture feels slightly tacky — this helps the sausage bind and stay juicy during cooking.

Form patties or links

Divide the sausage mixture into 8 equal portions for patties (about 2 oz / 55 g each) or form longer shapes for link-style sausages. Press gently to shape, avoiding overpacking so they remain tender.

To Cook & Serve

Pan-fry sausage

Heat a large skillet over medium heat. Add 1 tablespoon olive oil (or neutral oil). When shimmering, add the sausage patties or links in a single layer without crowding. Cook 3–4 minutes undisturbed until a deep golden-brown crust forms, then flip and cook another 3–4 minutes. Reduce heat to medium-low if they brown too quickly, and cook until internal temperature reaches 160°F (71°C).

Finish with butter (optional)

If using, add 1 tablespoon butter to the pan during the last minute and spoon the melted butter over the sausages to glaze and add flavor.

Rest and garnish

Transfer sausages to a paper-towel-lined plate to rest for 2–3 minutes. Sprinkle chopped fresh parsley over the top if desired.

Serve

Serve hot with bread, rice, or potatoes and your preferred condiments. Leftover cooked sausage can be refrigerated for up to 3 days or frozen for 2–3 months.