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
- coarsely ground pork shoulder: 1 pound
- fennel seeds, or more to taste - lightly: 2 tsp (crushed)
- freshly grated orange zest: 2 tsp
- kosher salt: 1 tsp
- black pepper: 0.5 tsp (freshly ground)
- Italian herb seasoning: 0.5 tsp (dried)
- red pepper flakes: 0.125 tsp
- pinch freshly grated nutmeg: 1 piece
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
