Around-the-World Pork Sausage Patties

• 1 pound ground pork, plus your choice of one of the following seasoning mixes:
• 1 tablespoon cold water
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried sage
• 3/4 teaspoon dried marjoram
• 1/2 teaspoon dried savory
• 1/8 teaspoon dried thyme
• 1/8 teaspoon ground nutmeg
• 2 tablespoons grated onion
• 1 tablespoon dry red wine
• 1 tablespoon minced parsley
• 1 teaspoon kosher salt
• 3/4 teaspoon paprika
• 3/4 teaspoon crushed fennel seed
• 1/2 teaspoon crushed red chile flakes, more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 medium clove garlic, minced
• 1 tablespoon dry white wine
• 1 teaspoon kosher salt
• 2 tablespoons sweet smoked paprika (pimenton dulceor use half sweet and half hot)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon crushed fennel seed
• 1 medium clove garlic, minced
• Extra-virgin olive oil, as needed
• More kosher salt, as needed

1. In the bowl of a stand mixer fitted with the paddle attachment, gently break up the pork into chunks.
2. Add the spice ingredients and mix on medium speed, just until blended and the pieces of fat start to look a little smeared against the meat (see Tip).
3. Heat a tablespoon or so of oil in a small skillet over medium-high heat.
4. Form a little of the sausage mixture into a patty and cook, flipping occasionally, until the pork is cooked through.
5. Let cool slightly, then taste for seasoning.
6. Gently mix in more salt as needed and retest if you like.
7. Shape the remaining sausage into patties or mold around skewers to make kebabs.
8. Cook on the stove top or a grill.
9. You can make the sausage up to a day ahead of time.
10. Store it covered in the refrigerator, but let it come to room temperature before cooking.
11. The key to making good sausage is to beat the mixture just until the fat starts to stretch, but not blend, into the meat; that way, the mixture will hold together and the flavors will be well integrated.
12. Its important to keep all ingredients cool; otherwise, the fat will melt into the meat.
13. The ideal for this is to use a stand mixer with the paddle attachment; rinse the bowl and attachment in icy-cold water to chill them first.
14. But you can also use your hands, as long as you keep them cool (I dip mine in an ice bath).

ground pork, cold water, kosher salt, freshly ground black pepper, sage, marjoram, thyme, ground nutmeg, onion, red wine, parsley, kosher salt, paprika, fennel seed, red chile, freshly ground black pepper, clove garlic, white wine, kosher salt, sweet smoked paprika, freshly ground black pepper, cayenne pepper, fennel seed, clove garlic, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/around-the-world-pork-sausage-patties-388337 (may not work)