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Ingredients
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Sausage Patties
Method
Sausage Patties
Mixing the sausage
Place 12 oz ground pork in a medium bowl. Sprinkle over the salt, black pepper, brown sugar, crushed fennel seeds, dried sage, dried thyme, red pepper flakes (if using), onion powder, and garlic powder. Add 2 tablespoons cold water. Using clean hands or a sturdy spoon, mix gently but thoroughly until the seasonings are evenly distributed and the meat becomes slightly tacky, about 30–60 seconds. Do not overwork; just combine until cohesive.
Forming patties
Divide the seasoned pork into two equal portions (about 6 oz each). Lightly wet your hands to prevent sticking and shape each portion into a round, flat patty about 3.5–4 inches (9–10 cm) in diameter and about 1/2 inch (1.2 cm) thick. Make a slight indentation in the center of each patty with your thumb to help them cook evenly and prevent doming.
Resting (optional)
If time allows, place the formed patties on a plate, cover loosely with plastic wrap or a towel, and refrigerate for 30 minutes to let the flavors meld and the patties firm up. This also helps them hold together during cooking.
Pan-cooking
Heat a large skillet or cast-iron pan over medium heat. Add 1 tablespoon neutral oil or butter and let it warm until shimmering but not smoking. Add the patties, leaving space between them. Cook undisturbed for 4–5 minutes until the bottom is deeply browned. Flip and cook the second side for another 3–4 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). If the outsides brown too quickly before reaching temperature, lower the heat to medium-low and continue cooking, covering the pan for a minute or two if needed to finish through.
Serving
Serve each patty whole as a breakfast sausage alongside eggs, on a sandwich, or chopped into breakfast hash. Two patties make one full portion.