Incredibly east to make, you won't be going back to the "tube" sausage ever again. Use pork or chicken, both are delicious.
- 3 Pounds Ground Pork or ground chicken
- 6 Slices Bacon raw
- 4 teaspoons Fresh Sage chopped
- 1 1/2 Tablespoons Light Brown Sugar
- 4 teaspoons kosher salt
- 3 teaspoons fennel seeds smashed
- 2 teaspoons black pepper
- 1 teaspoon red pepper flakes use 1 1/2 teaspoons to bring up the heat
- 3/4 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper use 1 teaspoon to bring up the heat
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Separate bacon strips, then chop the raw bacon into small pieces about 1/4" cubes. Mix bacon into the ground pork trying to distribute it evenly.
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In separate bowl combine all spices and herbs and brown sugar.
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With clean hands combine the spice mixture with the pork and bacon.
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Form into 3 1/2"-4" patties about 1/4" thick. If you are having trouble forming the meat put it in the freezer for about 10 minutes or the refrigerator for 30 minutes. Keeping a bowl of cool water handy to keep putting your hands in is helpful too.
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You can freeze the patties at this point and cook later. The raw sausage will keep for about a week in the refrigerator. I prefer to cook all of the sausage immediately, let cool and then freeze so that we have pre-cooked sausage on hand all of the time.
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Place sausage in a cast iron or non stick pan over medium low heat. Brown for about 10 minutes on the first side, flip and cook about another 5 minutes on the other side.
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You can eat right away or freeze. If freezing it's best to place the cooked sausage patties on a parchment lined baking tray, freeze for a couple of hours. Now label a freezer baggie or other freezer safe container with name and date and freeze for up to 3 months.