Ingredients

• 1 pound coarsely ground pork shoulder
• 2 teaspoons fennel seeds , or more to taste - lightly crushed
• 2 teaspoons freshly grated orange zest
• 1 teaspoon kosher salt
• 0.5 teaspoons freshly ground black pepper
• 0.5 teaspoons dried Italian herb seasoning
• 0.13 teaspoons red pepper flakes
• 1 pinch freshly grated nutmeg

Instructions

1. 1 Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
2. 2 Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
3. 3 Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
4. 4 Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.

Nutrition per serving