BA's Best Breakfast Sausage

breakfast fennel ground pork sage sausage pork thyme

Alison Roman

Makes 8 Servings

Source

Ingredients

1 tablespoon finely chopped fresh sage

1 tablespoon finely chopped fresh thyme

2 teaspoons light brown sugar

1½ teaspoons kosher salt

1 teaspoon crushed fennel seeds

½ teaspoon crushed red pepper flakes

¼ teaspoon freshly ground black pepper

¼ teaspoon garlic powder

¼ teaspoon smoked paprika

1 pound ground pork shoulder (Boston butt)

Method

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 ¼-cupfuls of mixture and flatten into about ¼"-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.