3-4 tablespoons fat—lard, ghee (clarified butter) or tallow (butter will burn)
1 medium onion, finely diced
2 pounds ground pork
1 teaspoon fine ground sea salt
1/2 teaspoon ground black pepper
1-1/2 teaspoons ground sage
Place one tablespoon fat in a large cast iron or other heavy pan and heat pan over medium heat.
Add the onions and 1/2 teaspoon sea salt and cook, stirring occasionally, until soft and sweet (10-12 minutes).
Meanwhile, using hands, gently mix the remaining salt, pepper and sage into the ground pork. Return pork to refrigerator until onions are cooked.
Remove onions from heat and scrape them into the pork mixture. Leave pan on the stove over low heat.
Allow onions to cool a little, then gently mix them in using your hands.
If necessary (if pan looks dry), add another tablespoon of fat to pan and increase the heat to medium high.
Shape the mixture into eight patties, and fry until crispy brown outside and until no more pink shows inside, 4-6 minutes per side.
The mixture will be very soft before frying. You can shape the patties and place in a single layer on a cookie sheet, and chill the patties for about 10 minutes in the fridge or freezer before frying. Not necessary, but makes it a little easier to handle.
Recipe from Rheba Kelley, Silver Spring, MD