Ingredients
Method
- Now, let’s roll up our sleeves and get cooking. Here’s a straightforward guide, and trust me, it's simpler than you think!
Step 1: Gather Your Ingredients
- First, line up all your ingredients. It makes the process smoother and more enjoyable. I always feel like a real chef when I do this.
Step 2: Mix the Spices
- In a large bowl, combine the dried sage, sea salt, black pepper, poultry spice blend, red chili flakes, ground cloves, garlic powder, and brown sugar. Make sure everything is incorporated thoroughly. This will be the flavor base for your sausage.
Step 3: Add the Ground Pork
- Now it's time to introduce the ground pork to your spice mixture. With clean hands (or using a wooden spoon), mix everything together. You want the spices evenly distributed throughout the meat. Don't overwork it; just enough mixing will do the trick.
Step 4: Shape the Sausage
- Take a small portion of the sausage mixture and roll it between your hands to form a patty. I suggest aiming for about a 3-inch diameter. This size cooks nicely without losing its juiciness.
Step 5: Cook the Sausage
- Heat a large skillet over medium heat and add a splash of olive oil. Place the sausage patties in the skillet, cooking until they're browned and cooked through. This usually takes about 5-6 minutes per side. When properly cooked, the internal temperature should reach 160°F (71°C).
Step 6: Serve Enjoy
- Once cooked, serve immediately or store in the fridge for later. You can keep these sausages for up to a week, making your mornings a breeze.
Notes
Here’s a deeper look at the ingredients used:
Ground Pork: Offers a juicy and rich base. Look for pork with around 20% fat to ensure moisture.
Dried Sage: High in antioxidants and has been traditionally used for digestion support. It's a classic pairing with pork.
Sea Salt: Enhances flavor, but be mindful of how much you use. Too much can overpower.
Black Pepper: The freshly ground kind has a stronger, more aromatic profile compared to pre-ground.
Poultry Spice Blend: Usually contains thyme, sage, and rosemary. These herbs complement the pork beautifully.
Red Chili Flakes: Can be adjusted for heat levels; a little adds a nice kick.
Ground Cloves: A small amount is used here. Cloves are potent and can easily overpower if used excessively.
Garlic Powder: A staple in many recipes, it enhances the savory aspects without the need for fresh garlic chopping.
Brown Sugar: This sweetener balances the savory flavors, giving your sausage a hint of sweetness that evokes traditional breakfast sausage.
Dried Sage: High in antioxidants and has been traditionally used for digestion support. It's a classic pairing with pork.
Sea Salt: Enhances flavor, but be mindful of how much you use. Too much can overpower.
Black Pepper: The freshly ground kind has a stronger, more aromatic profile compared to pre-ground.
Poultry Spice Blend: Usually contains thyme, sage, and rosemary. These herbs complement the pork beautifully.
Red Chili Flakes: Can be adjusted for heat levels; a little adds a nice kick.
Ground Cloves: A small amount is used here. Cloves are potent and can easily overpower if used excessively.
Garlic Powder: A staple in many recipes, it enhances the savory aspects without the need for fresh garlic chopping.
Brown Sugar: This sweetener balances the savory flavors, giving your sausage a hint of sweetness that evokes traditional breakfast sausage.