AROUND-THE-WORLD PORK SAUSAGE PATTIES

Around-the-World Pork Sausage Patties image

Yield MAKES 6 SMALL PATTIES

Number Of Ingredients 30

1 pound ground pork, plus your choice of one of the following seasoning mixes:
BREAKFAST SAUSAGE
1 tablespoon cold water
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried sage
3/4 teaspoon dried marjoram
1/2 teaspoon dried savory
1/8 teaspoon dried thyme
1/8 teaspoon ground nutmeg
HOT ITALIAN
2 tablespoons grated onion
1 tablespoon dry red wine
1 tablespoon minced parsley
1 teaspoon kosher salt
3/4 teaspoon paprika
3/4 teaspoon crushed fennel seed
1/2 teaspoon crushed red chile flakes, more to taste
1/4 teaspoon freshly ground black pepper
1 medium clove garlic, minced
SPANISH CHORIZO
1 tablespoon dry white wine
1 teaspoon kosher salt
2 tablespoons sweet smoked paprika (pimentón dulce-or use half sweet and half hot)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed fennel seed
1 medium clove garlic, minced
Extra-virgin olive oil, as needed
More kosher salt, as needed

Steps:

In the bowl of a stand mixer fitted with the paddle attachment, gently break up the pork into chunks. Add the spice ingredients and mix on medium speed, just until blended and the pieces of fat start to look a little "smeared" against the meat (see Tip).
Heat a tablespoon or so of oil in a small skillet over medium-high heat. Form a little of the sausage mixture into a patty and cook, flipping occasionally, until the pork is cooked through. Let cool slightly, then taste for seasoning. Gently mix in more salt as needed and retest if you like.
Shape the remaining sausage into patties or mold around skewers to make kebabs. Cook on the stove top or a grill.
Note
You can make the sausage up to a day ahead of time. Store it covered in the refrigerator, but let it come to room temperature before cooking.
Tip
The key to making good sausage is to beat the mixture just until the fat starts to stretch, but not blend, into the meat; that way, the mixture will hold together and the flavors will be well integrated. It's important to keep all ingredients cool; otherwise, the fat will melt into the meat. The ideal for this is to use a stand mixer with the paddle attachment; rinse the bowl and attachment in icy-cold water to chill them first. But you can also use your hands, as long as you keep them cool (I dip mine in an ice bath).