Place a metal mixing bowl into the freezer, so it can keep the pork as cold as possible when you make it.
Prepare the minced
Fresh Sage (3 Tbsp)
and combine it with the
Salt (1 Tbsp)
Ground Black Pepper (1 tsp)
Crushed Red Pepper Flakes (1/2 Tbsp)
Pull the cold bowl from the freezer and add the
80/20 Lean Ground Pork (1 lb)
, along with the seasoning mixture. I substituted sriracha for the crushed red pepper and added that at this point.
With gloved hands or extremely clean hands, mix everything together as quickly and thoroughly as possible.
Use plastic wrap to wrap the sausage up. Try and form it into a cylindrical shape, so you can slice patties easily.
Wrap the ends, making sure to get all the air out. Place in the fridge for up to 3 days or the freezer for up to a month.