Step 1

Combine all ingredients in a large mixing bowl. Mix with a wood spoon or your (clean and dry) hands until all seasonings are thoroughly incorporated throughout the ground pork.

Step 2

Scoop ¼ cup portions of the pork mixture and form into two dozen 3” round patties.

Step 3

Optional. Place the patties onto a parchment lined baking sheet and chill for 15 minutes.

Step 4

Heat a 12" skillet (non-stick or cast ion) over medium heat. The pan is hot enough when a few water droplets skid across the surface then immediately evaporate. Add six patties to to the pan and cook for 4-5 minutes, until well browned and a caramelized crust has formed. Flip, then cook on the other side 4-5 minutes further until well browned and the internal temperature reaches 165°F. Use an instant read thermometer to check the temperature..

Step 5

Remove sausage from skillet. Pour out rendered fat, wipe out the crispy bits, then reheat the skillet. Repeat with the remaining patties (4 batches total).

Step 6

Serve immediately and store leftovers in a lidded container in the fridge for up to 5 days. See notes for reheating, as well as freezer instructions.