Sage Breakfast Sausage Patties

Ingredients

• 2 lb ground pork shoulder (about 20% fat)
• 2 tsp kosher salt
• 2 tsp rubbed sage
• 1 1/2 tsp coarsely ground black pepper
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp freshly grated nutmeg
• 2 tbsp ice water
• 1 tbsp bacon fat or vegetable oil

Before you cook

• Combine the salt, sage, black pepper, thyme, red pepper flakes and nutmeg in a small bowl.
• Spread the ground pork out in a wide bowl and scatter the seasoning mixture evenly over it.
• Pour the ice water over the pork.
• Mix with your fingertips just until the seasoning is distributed, about 30 seconds; do not knead it or the patties turn springy.
• Cover and refrigerate the mixture for at least 1 hour, or overnight, so the sage blooms.
• Divide the mixture into 12 portions of about 2 1/2 ounces each and press each one into a thin patty about 3 1/2 inches wide.
• Press a shallow dimple into the center of each patty with your thumb.

Steps

1. Heat the bacon fat in a large skillet over medium heat until it shimmers.
2. Lay in as many patties as fit without touching, usually 4 or 5.
3. Cook undisturbed for 4 minutes, until the undersides are deep brown and the edges have gone lacy.
4. Flip the patties with a thin spatula.
5. Cook 3 to 4 minutes more, until the centers are firm and spring back when pressed and the juices run clear.
6. Move the cooked patties to a warm plate.
7. Cook the remaining patties the same way in the fat left in the pan, adjusting the heat down if the browning gets ahead of the cooking.
8. Serve hot.