- 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
- 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.
- 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 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.