Mix the spices in a small bowl until they’re feeling best friends. No clumps, please.
In a larger bowl, add the ground meat and sprinkle the seasoning over it. Use your hands to mix just until combined—don’t overwork or the sausages get tough.
Score the meat into portions if you’re planning to freeze some. It’s easier to grab a patty or two than to wrestle with a big lump later.
Heat a skillet over medium heat with a light coating of oil. Once shimmering, add the seasoned meat in patties or crumble it for crumbled breakfast sausage.
Cook until browned and cooked through, about 6–8 minutes for patties, longer for crumbles. Flip once, resist the urge to poke too much.
Drain excess fat if needed. Taste and adjust with a pinch more salt if you’re feeling feisty. Serve hot and confident.
