Tuscan Pork Sausage

Instructions

1. In a large mixing bowl, combine ground pork, fennel seeds, dried sage, dried basil, dried oregano, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Use clean hands or a wooden spoon to mix the ingredients until they are evenly distributed. Mixing by hand ensures that the spices are evenly incorporated into the pork.
2. Cover the bowl with plastic wrap or a lid and refrigerate for at least 10 minutes. This allows the flavors to meld together and makes the mixture easier to handle.
3. Heat a tablespoon of olive oil in a skillet over medium heat. Pre-heating the skillet ensures even cooking.
4. Take the sausage mixture out of the refrigerator. Shape the mixture into patties about the size of your palm or about 3 inches in diameter. This will ensure even cooking.
5. Carefully place the patties in the pre-heated skillet. Cook the patties for about 5-7 minutes on each side until they are browned and cooked through. The internal temperature should reach 160°F.
6. Remove the sausage patties from the skillet and place them on a paper towel-lined plate to absorb excess oil. Let them rest for 2-3 minutes before serving, which allows the juices to redistribute.
7. Optional: For an even more traditional Tuscan taste, serve the sausages with a drizzle of good quality olive oil and a sprinkle of freshly chopped rosemary.
8. Enjoy your Tuscan Pork Sausage with breakfast eggs, in a sandwich, or as a savory addition to your meal.