NOTE: A food processor is recommended for this recipe.
1/2-3/4 Pounds pork (lean boneless pork chops are fine)
1 Teaspoon salt
1/2 Teaspoon ground black pepper
1 Crushed (or finely minced) garlic clove
1/2 Teaspoon fennel seed
1 Tablespoon fresh oregano
1 Tablespoon fresh parsley
1 Tablespoon fresh rosemary
(Substitute 1 teaspoon dried Italian seasonings if you can’t find fresh herbs.)
1 Tablespoon finely minced onion
2 Tablespoons vegetable oil
(Optional: 1 teaspoon crushed red pepper flakes if you like hot sausage.)
In a small bowl, combine salt, pepper, crushed or finely minced garlic clove, and fennel seed. Remove the oregano, parsley and rosemary leaves from their stems and finely mince and add to the bowl along with the finely minced onion.
Trim excess fat off the pork, then cut into small cubes and place in food processor. Pour spices and herbs on top. Then, using the chop setting on the food processor, pulse mix it until the ingredients are well mixed and the pork is reduced to tiny pieces. Do not liquify the pork mixture.
Form the sausage mix into small patties. Preheat a frying pan over medium heat. Add the vegetable oil and patties. Fry for 8-10 minutes, turning every minute or so. You can cut a piece in half to make sure it’s cooked the whole way through. The sausage is cooked when it’s white all the way through, not pink.
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