Christmas Morning Sausage Patties

Slightly sweet from the addition of dried cranberries and toasted pine nuts, these sausage patties are perfect next to a stack of pancakes dripping with butter and maple syrup.

2 Tbsp. extra-virgin olive oil
2 lb ground pork
2½ tsp. kosher or sea salt
½ tsp. black pepper, freshly ground
1 Tbsp. dark brown sugar
1 tsp. fennel seeds, toasted and lightly crushed
2 tsp. dried sage
¼ tsp. dried marjoram
¼ tsp. dried red pepper flake
¼ tsp. nutmeg, freshly grated
pinches ground cloves
1½ tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
½ cups dried cranberries, coarsely chopped
⅓ cups pinenuts, toasted

Heat oil in a 12" cast-iron skillet over medium-high heat. Combine remaining ingredients in a bowl; using your hands mix and divide into 12 patties about 1" thick.

Working in 2 batches, cook patties, flipping once, until brown and cooked through, 10-12 minutes.

Transfer to a paper towels to drain before serving.

Makes 12 patties.