- 1 pound ground chuck
- 1 pound ground pork
- 1/2 tablespoon chopped fresh parsley
- 1/2 tablespoon fine sea salt
- 1/2 tablespoon rubbed sage
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- Pinch ground nutmeg
- 10 California Dried Figs, diced
Add the ground chuck and pork to a large bowl. Add the parsley, salt, sage, pepper, allspice, ginger, and nutmeg and blend well. Mix in the figs.
Shape the meat into 10 to 12 patties (depending on your preferred serving size). If not using immediately, sausage can be stored in refrigerator for up to 3 days or in freezer for up to 6 months.
Heat a large, non-stick skillet over medium-high. Working in batches, cook the patties 4 to 5 minutes on each side, until browned and cooked through until no longer pink in the middle. Transfer to a plate covered in paper towels. Serve warm.