Active time: 50 min Start to finish: 1 hr

　　

Ingredients

Makes about 18 (3-inch) patties

　　1 medium onion, finely chopped

　　2 tablespoons plus 1 teaspoon vegetable oil

　　1/2 cup coarse fresh bread crumbs

　　2 tablespoons milk

　　2 lb ground pork (not lean)

　　2 teaspoons salt

　　1 teaspoon white pepper

　　1/4 teaspoon freshly grated nutmeg

　　1/4 teaspoon cinnamon

　　1/4 teaspoon cayenne

　　1/8 teaspoon ground cloves

　　1 teaspoon finely chopped fresh thyme

　　1 teaspoon finely chopped fresh sage

　　2 large egg yolks

　　

Step 1

Cook onion in 2 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.

　　

Step 2

While onions are cooling, stir together bread crumbs and milk in a large bowl and let stand until crumbs absorb milk.

　　

Step 3

Add onions and remaining ingredients to crumb mixture and stir with a fork until blended well.

　　

Step 4

Preheat oven to 250°F.

　　

Step 5

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 3 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.

　　Cooks' note:

　　• Sausage patties can be formed (but not cooked) 1 day ahead and chilled, covered with plastic wrap