1 Tbsp. finely chopped fresh sage
1 Tbsp. finely chopped fresh thyme
2 tsp. light brown sugar
1½ tsp. kosher salt
1 tsp. crushed fennel seeds
½ tsp. crushed red pepper flakes (I only used a pinch of Korean pepper)
¼ tsp. freshly ground black pepper
¼ tsp. garlic powder
¼ tsp. smoked paprika
1 lb. ground pork shoulder (Boston butt)
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, until cooked through.
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