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Chef John's Breakfast Sausage Patties

"This is a easy breakfast sausage in patty shape. So clean! The secret is to get freshly and coarsely floor pork shoulder from a real live butcher."

Ingredients :

1 pound coarsely ground pork shoulder
2 teaspoons fennel seeds, or extra to taste - lightly beaten
2 teaspoons freshly grated orange zest
1 teaspoon kosher salt
half of teaspoon freshly ground black pepper
half teaspoon dried Italian herb seasoning
1/8 teaspoon purple pepper flakes
1 pinch freshly grated nutmeg

Instructions :

Prep : 15M	Cook : 6M	Ready in : 8H25M

Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, purple pepper flakes, and nutmeg into a bowl and stir very gently with a fork to combine. Do now not overmix. Cover and refrigerate overnight.
Check seasonings earlier than the usage of: Shape about 2 teaspoons sausage into a small patty and fry till brown in a skillet over medium warmness. Let cool 1 to 2 minutes and taste for seasoning.
Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
Place a heavy skillet, such as a forged iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer crimson within the middle and the sausage is browned, approximately 3 minutes in keeping with facet. Serve straight away.

Notes :

If the usage of desk salt in preference to kosher salt, simplest use half of to a few/4 teaspoon.

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