Method

Prepare and Cook Patties

Mix seasoning into pork

Place the ground pork in a medium bowl. Sprinkle kosher salt, granulated sugar, black pepper, dried sage, dried thyme, ground nutmeg, crushed red pepper flakes (if using), garlic powder, and onion powder evenly over the meat. Add 1 tablespoon cold water. Using your hands or a fork, gently mix until the seasonings are thoroughly distributed but avoid overworking the meat (mix just until combined, about 20–30 seconds).

Form patties

Divide the seasoned pork into two equal portions (each about 3 ounces / 0.1875 lb). Roll each portion into a ball then flatten into a patty about 3 to 3.5 inches (7–9 cm) in diameter and roughly 1/2 inch thick. Make a shallow 1/4-inch dimple in the center of each patty with your thumb — this helps them cook evenly and prevents doming.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium heat for 2–3 minutes until hot. Add 1 tablespoon neutral oil or butter and swirl to coat the pan.

Cook patties

Place the two patties in the hot skillet, leaving space between them. Cook undisturbed for 3–4 minutes until the bottom is golden brown and releases easily. Flip the patties and cook another 3–4 minutes. If using a thermometer, cook until the internal temperature reaches 160°F (71°C). If not, cut into one to check that juices run clear and there is no pink in the center.

Rest and serve

Transfer the cooked patties to a plate and loosely tent with foil. Let rest for 2–3 minutes to redistribute juices. Serve hot.

Pork Sausage (2 Patties) Recipe