Making your own breakfast sausage is easier than you might think. These patties are a simple mixture of ground pork and spices. For the best results, ask your butcher to grind together a blend of pork shoulder and fatback that is 70 percent lean.
- 1 dried bay leaf
- 1 tsp. crushed red chile flakes
- 1 tbsp. finely chopped fresh sage
- 1 tsp. powdered mustard
- 1 1⁄4 tsp. ground nutmeg
- 1 lb. ground pork
- 2 1⁄2 tsp. kosher salt
- 2 tsp. freshly ground black pepper
Using a spice grinder, grind bay leaf and chile flakes to a fine powder. Add sage, powdered mustard, and nutmeg; pulse twice to combine.
Combine the spice mixture with ground pork in a large bowl along with salt and pepper and mix with your hands until the spices are evenly combined throughout the meat.
Form the mixture into 6 patties, each about 3" wide and 1 1⁄2" thick. Make a small depression in the center of each patty with your thumb and forefinger. (This will help to keep the patties flat as they cook.) Refrigerate for at least 1 hour or overnight so that the flavors can meld. (The raw patties may be covered and refrigerated for up to 4 days or frozen, wrapped well in plastic wrap, for up to 3 months.)
Heat oil in a 12" skillet over medium-high heat. Fry patties, turning once, until well browned, 8-10 minutes. Using a metal spatula, transfer to paper towel-lined plate.