I remember one of my first lunches with my coworkers. We went to a local poor boy joint where I ordered a hot sausage sandwich. My expectation was a hot link sandwich, but as I learned from my stay in NOLA. New Orleans has a unique cuisine different from the rest of the South.
The sandwich came with a flavorful spicy pork sausage patty.
This is my attempt to recreate the sausage.
1 lb Ground Pork
1 t Cajun Seasoning
1/2 t Garlic Powder
1/2 t Onion Powder
1/2 t Cayenne
1/2 t Chili Flakes
1/2 t Thyme
The secret ingredient? One of my favorite seasoned salts.
The rest of the ingredients...
Mixed in a ziploc bag... I'm too good to get my hands.
Refrigerate overnight so he flavors meld.
Next day... two 4 ounce patties.
Mashed using plates.
Cooked in the GFG for 7 minutes.
Ah... nicely browned.
For my sandwich, dressed with mayo, mustard, lettuce and tomato. With all the filling it was a 3" high sandwich.
The sausage was a little dense, but surprisingly spicy with only 1/2 t cayenne and 1/2 t chile flakes. The flavor was good, but seemed lacking from what I remember.
Notes for next time...
Try a coarser grind with a higher fat content.
Form the patty gentler.
For more flavor, use fresh garlic and onion.