1-First Step: Prep and chill the pork Trim the pork shoulder to remove excess bone and fat. Cut meat into 1-inch chunks and chill in the refrigerator or freezer for 15-20 minutes to firm up. If using pre-ground pork, ensure it’s cold before seasoning. This step helps in grinding or mixing pork evenly and improves texture.

2-Second Step: Season the meat Grind the chilled pork chunks using a medium die grinder into a bowl, or skip if using pre-ground. Add fresh or dried sage, thyme, crushed red pepper flakes, paprika, nutmeg, grated garlic, brown sugar (optional), salt, and pepper. Mix thoroughly with your hands to distribute seasoning evenly and help the mixture bind. Avoid adding breadcrumbs or eggs to maintain a pure meat texture.

3-Third Step: Taste test and adjust Cook a small piece of the sausage mixture in a pan over medium heat until cooked through. Taste and adjust seasoning if necessary for salt and spice balance. This ensures your pork sausage has well-rounded flavors without surprises.

4-Fourth Step: Form the patties Shape the mixture into small patties roughly 2 ½ to 3 inches in diameter and about 1 cm thick. To prevent puffing during cooking, make a shallow dent in the center of one side of each patty. This promotes even cooking and helps keep the sausage flat and juicy.

5-Fifth Step: Cook the pork sausages Heat 1 tablespoon of olive oil or cooking oil in a non-stick or cast iron skillet over medium to medium-high heat. Cook half the patties for 3-4 minutes per side until golden brown and fully cooked. Transfer to paper towels briefly to drain excess oil. Add more oil if needed and repeat for remaining patties. Ensure an internal temperature of 160°F (71°C) for safe consumption.

6-Final Step: Serve and enjoy Serve the pork sausage patties immediately with your favorite sides like roasted potatoes, steamed vegetables, or breakfast accompaniments including eggs and toast. Garnish with fresh herbs if desired. For dietary variation, pair with gluten-free or low-calorie sides to keep the meal balanced.