Breakfast Sausage Links

Instructions

1. 1

   In a large Mixing Bowl, combine the Kosher Salt, Black Pepper, Dried Sage, Dried Thyme, Garlic Powder, Onion Powder, Smoked Paprika, Brown Sugar, and Cayenne Pepper / Red Pepper Flakes (if using). Stir the spices together before adding the meat — this ensures even distribution.

2. 2

   Add the Ground Pork and Cold Water to the Bowl. Using your hands, gently mix everything together until the spices are fully incorporated. Do not overwork the meat — mix just until combined, about 30–45 seconds. Overworking makes the sausages dense and tough.

3. 3

   To test the seasoning before shaping all the links, pinch off a small piece of the mixture and cook it in a dry Skillet over medium heat for 1–2 minutes per side. Taste and adjust Salt, Black Pepper, or spices as needed.

4. 4

   Divide the meat mixture into 8 equal portions (about 2 oz each). Roll each portion between your palms into a log shape approximately 3 inches long and 1 inch wide. Place shaped links on a Baking Sheet lined with Plastic Wrap or Parchment Paper.

5. 5

   For best results, cover the links loosely with Plastic Wrap and refrigerate for at least 30 minutes (or up to overnight). Chilling helps the links hold their shape during cooking and allows the flavors to meld.

6. 6

   Heat a large Skillet over medium heat and add the Neutral Oil. Once shimmering, add the sausage links in a single layer, leaving space between each one. Do not crowd the pan — cook in batches if needed.

7. 7

   Cook the links, turning every 2–3 minutes, until deeply browned on all sides and cooked through, about 12–15 minutes total. Use a Meat Thermometer to confirm the internal temperature has reached 160°F. Reduce heat to medium-low if they're browning too quickly.

8. 8

   Transfer the cooked sausage links to a plate lined with paper towels and let them rest for 2 minutes before serving. Serve alongside eggs, pancakes, or toast.

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