Adapted from Gourmet, February 2003 Makes about 9 (3-inch) patties.
½ medium onion, finely chopped 1 tablespoons plus 1 teaspoon vegetable oil 1/4 cup coarse fresh bread crumbs 1 tablespoons milk 1 lb ground pork (not lean) 1 teaspoons salt ½ teaspoon white pepper 1/8 teaspoon freshly grated nutmeg 1/8 teaspoon cinnamon 1/8 teaspoon cayenne 1/8 teaspoon ground cloves 1/2 teaspoon finely chopped fresh thyme ½ teaspoon finely chopped fresh sage 1 large egg yolk
Cook onion in 1 tablespoons oil in a small heavy skillet over moderately low heat, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Cool 10 minutes. While onions are cooling, stir together bread crumbs and milk in a large bowl and let stand until crumbs absorb milk. Add onions and remaining ingredients to crumb mixture and stir with a fork until blended well.
Preheat oven to 250°F. Form sausage mixture into 3-inch patties (about 1/2 inch thick) with dampened hands and arrange on a wax-paper-lined tray. Heat remaining 1/2 teaspoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook patties in 2 batches, turning once, until browned and just cooked through, 4 to 6 minutes per batch. Drain patties briefly on paper towels as cooked, then transfer to a shallow baking pan and keep warm, covered with foil, in oven while cooking remaining batches.
• Sausage patties can be formed (but not cooked) 1 day ahead and chilled, covered with plastic wrap.
