Herbed Pork Sausages

 Ingredients

· Ground pork, 1 pound

· Sea salt or kosher salt, 2 teaspoons

· Freshly ground pepper, 1 teaspoon

· Fresh sage, 2 tablespoons minced

· Fresh thyme leaves, 1 teaspoon minced

 

Steps

1) In a bowl, combine the pork, salt, pepper, sage, and thyme and mix with a wooden spoon until well blended. Using your hands, shape the mixture into 8 patties, each 3 inches in diameter and 1/2 inch thick. (The patties can be made up to 2 days ahead of time, tightly wrapped, and stored in the refrigerator. You can also freeze them for up to 6 weeks; Stack the patties , separating them with a sheet of waxed paper or aluminum foil, and freeze in heavy-duty resalable plastic bags. Thaw overnight in the refrigerator before cooking.)

2)  Heat a frying pan over medium-high heat. When the pan is hot, add the patties. Reduce the heat to medium and cook until the patties are golden brown on the bottom, about 6 minutes. Using a metal spatula, turn over the patties and cook until the other side is golden brown, about 5 minutes more. Transfer to paper towels to drain briefly. Serve right away.

 

Yields: 8 patties, Serves: 4-8

 

From: Brunch: Recipes for Cozy Weekend Mornings

By: Georgeanne Brennan