Sausage for me and sausage for you

I wanted to share with you the recipe I made this morning. It is good for breakfast and probably with some spaghetti squash and tomato sauce. It's not as sweet as some typical breakfast sausage can be so I think it would be really good in any recipe you need pork sausage.

Serves 6, 2 patties each

For 1 pound of sausage you will need:
1 lb of pork sausage
1 t of rubbed sage
1 t of Hungarian Paprika
1/2 -1 t of salt. I used Kosher but I think sea or my favorite Hymilaian Pink salt would be tasty too
1 t fennel seed
1/4-1/2 t black peper
1/2 t garlic powder
Coconut or olive oil

1. Put the ground pork in a bowl big enough 
2. for squishing it through your fingers and mashing the pork up with your hands.
3. Put all of your spices into your grinder or your motor and pestle. 
4. Grind until all the fennel seeds have been ground up really well and everything is well blended.
5. Dump the spiced in to the bowl.
6.  Kneed and squish the pork through your fingers. 
7. When it is all blended and mixed you will need to form it into patties. I used an ice cream scoop with a release lever to help get it out. Or you can use a 1/4 cup measuring cup.
8. Scoop the pork and form a ball. Press the ball flat and make a little patty. 
9. On a medium heat skillet aprox. 300-325 degrees, melt or pour some oil and place the patty on top. 
10. Depending on how large or thick your patties are it will take different amounts of time. I had them on for about 2 minutes and then flipped them. 2 minutes more and then flipped them again. Just make sure they are nice and browned on the outside and there is no more pink on the inside, about 160 degrees. 
11. Drain on a paper towel and enjoy!

If you just want to use it crumbled for a casserole or whatever then just cook it with out forming into patties.