For key visual process steps, refer to the body of the blog post.

Make the sausage patties:

• Remove the casing from the pork sausages and place into a large bowl.
• Add in the fennel, paprika and red pepper flakes. (Or other spices).
• Thoroughly incorporate the spices into the sausage mixture using your hands.
• Slightly wet your hands and form the sausage mixture into patties, about 2.5-3" in diameter.
• Place the patties onto a plate.

Cook the sausage patties:

• Heat up a skillet or frying pan over medium high heat.
• Add a teaspoon of oil to the pan. (You can omit this if your breakfast sausages are higher in fat).
• Add the sausage patties to the pan in a single layer and fry for about 2 minutes on side, before flipping.
• Pour in a little water (about ¼ C) and cover with a lid to fully cook through, another 5-6 minutes.
• Remove the lid and let the residual water evaporate.
• Use a meat thermometer to check that the internal temperature reaches 160°F.
• Remove the sausage patties and place onto paper towel to drain.