suemunzlinger's Recipe

Sausage Home made

Category: Make it yourself

START WITH GROUND PORK about 1 pound


SEASON WITH SALT AND PEPPER
1 1/2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground black pepper for every pound of meat.

ADD HERBS AND SPICES
Before you start mixing your salt and pepper into your ground pork, raid your spice cabinet for some bonus add-ins. A couple dashes of dried sage, thyme, and rosemary = breakfast sausage.

A teaspoon of curry powder, a hit of cayenne, and a handful of chopped cilantro makes an Indian-style sausage

Whole fennel seeds, a teaspoon of red-pepper flakes, and a couple minced garlic cloves give your sausage Italian flavor.

CRACK IN AN EGG, MIX, AND CHILL
The only other thing you need is an egg (or even just an egg white) to help your sausage patties hold together. Add one to the pork mixture and mix with your hands until well combined. Then chill for 15 minutes and form into 2- or 2 1/2-inch patties.

PAN-FRY, TASTE, AND PAN-FRY SOME MORE
Heat a medium skillet over medium-high heat and swirl in vegetable oil to coat the pan.
Add a pinched-off end of one of your patties, fry it until cooked, then taste to make sure your sausage isn't missing a bit more spice.
If you are good to go, fry your patties in batches until golden-brown on both sides and cooked through, which will take about 4 minutes per side.