Description
This is a simple breakfast sausage in patty form. So easy! The key is to get freshly and coarsely ground pork shoulder from a real live butcher.
Ingredients
- 1 pound coarsely ground pork shoulder
- 2 teaspoons fennel seeds, or more to taste – lightly crushed
- 2 teaspoons freshly grated orange zest
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried Italian herb seasoning
- ⅛ teaspoon red pepper flakes
- 1 pinch freshly grated nutmeg
Instructions
- Place pork
- fennel seeds
- orange zest
- salt
- black pepper
- Italian seasoning
- red pepper flakes
- and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
- Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
- Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces
- roll into a balls
- and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
- Place a heavy skillet
- such as a cast iron skillet
- over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned
- about 3 minutes per side. Serve immediately.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 8 hrs 25 mins
Servings: 6