1poundground pork (you can also use ground turkey or chicken)
1tspdried sage
1/2tspdried thyme
1/2tspdried rosemary
1/2tspdried fennel seeds
1/2tspblack pepper
1/2tspsalt
1/4tspred pepper flakes (adjust to taste)
1tbspmaple syrup (optional)
1tbspbutter
Instructions
In a large mixing bowl, combine the ground pork, dried sage, dried thyme, dried rosemary, fennel seeds, black pepper, salt, and red pepper flakes. If using, add the maple syrup for a touch of sweetness.
Gently mix the ingredients with your hands until the spices are evenly distributed throughout the ground pork. Be careful not to overmix, as this can result in tough sausages.
Divide the sausage mixture into equal portions and shape them into small patties. You can make them as thin or as thick as you prefer.
Heat the butter in a skillet over medium heat. Once the butter is melted, add the sausage patties to the skillet. Cook for about 3-4 minutes on each side, or until they are fully cooked and browned.
Ensure the sausages reach an internal temperature of 160°F (71°C) for pork and 165°F (74°C) for poultry-based sausages.
Once cooked, remove the sausages from the skillet and place them on a plate lined with paper towels to absorb any excess oil.