Breakfast Sausage

By KDHarmon

Ingredients

• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons light brown sugar
• 1-1/2 teaspoons kosher salt
• 1 teaspoon crushed fennel seeds
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 pound ground pork shoulder (Boston butt)

Details

Adapted from bonappetit.com

Preparation

Step 1

Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. Add pork and work spice mixture into meat with your hands until it's very well blended.

Scoop out 1/4-cupfuls of mixture and flatten into about 1/4"-thick patties (they will plump slightly when cooled).

Griddle sausage over medium-high heat until browned on one side, about 2 minutes. Flip and cook 2 minutes more.

Do Ahead: Patties can be made 2 days ahead. Stack between parchment paper; cover and chill, or freeze up to 1 month.