I wanted to make this Classic Sage and Sausage stuffing recipe from Serious Eats.
But I only could find Italian sausage. So I combined a recipe by Bobby Flay with a recipe from the Red Cook to come up with the following, which is pretty good!
The Red Kitchen's
Homemade Sage Sausage Patties
1/4 cup minced onion
1 teaspoon fresh minced sage
Olive oil 1-2 tablespoon
2 teaspoons dried sage
2 teaspoons salt
1 and 1/2 teaspoons ground black pepper
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes (optional)
1/8 teaspoon cayenne pepper
2 teaspoons Hungarian paprika
1 pinch ground cloves (optional, but a nice addition)
2 pounds ground pork (or substitute one pound with ground turkey)
In a large bowl, combine dried sage, salt, pepper, brown sugar, crushed red pepper, cayenne pepper, paprika and cloves.
Heat oil in skillet, add fresh sage and onion and saute till onion is tender and translucent. Add to spice mixture in bowl. Mix well. Let cool for 5 minutes.
Add the meat a handful at a time to the spice mixture, mixing well so that the spices are evenly mixed with the meat. Let sit for 5 minutes to overnight in the fridge.
Form thin patties of desired size. heat oil over medium high heat. Add patties, cooking til golden brown on each side. Reduce the heat, cover, and continue cooking until just cooked through. Be sure center is done.