Country Pork Sausage Patties with Fried Sage
Although you can use preground pork for these sausages, Chef Suzanne Goin prefers to grind her own. It’s easy to do at home: Cut 2 lb. boneless pork shoulder and 3/4 lb. pork fat back into 1-inch cubes. Toss with the seasonings and shallots, then cover and refrigerate as instructed below. Grind the pork mixture with the medium attachment on a meat grinder, form into 3-oz. patties and proceed as directed.
- 2 3/4 lb. ground fatty pork
- 1 Tbs. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 Tbs. firmly packed light brown sugar
- 1/2 tsp. cayenne pepper
- 2 tsp. minced fresh sage
- 2 tsp. minced fresh thyme
- 1/2 tsp. minced fresh rosemary
- 1/4 cup finely minced shallots
- 7 Tbs. olive oil
- 18 fresh sage leaves
In a large bowl, combine the ground pork, salt, black pepper, brown sugar, cayenne, minced sage, thyme, rosemary and shallots and mix until well combined. Cover and refrigerate for at least 4 hours or up to overnight.
In a small sauté pan over medium heat, warm 4 Tbs. of the olive oil until shimmering. Carefully drop the sage leaves, a few at a time, into the oil. They will sizzle and crisp very quickly, in 15 to 30 seconds. Using a fork or a small skimmer, transfer the fried sage leaves to a paper towel-lined plate.
Shape the pork mixture into 3-oz. patties. In a large, heavy nonstick sauté pan over medium-high heat, warm the remaining 3 Tbs. olive oil. Working in batches, add the sausage patties and cook, turning once, until caramelized and golden brown, 4 to 5 minutes per side. Transfer to paper towels to drain.
Arrange the sausage patties on a platter, garnish with the fried sage leaves and serve immediately. Serves 8 to 10.
Recipe by Chef Suzanne Goin.