Breakfast Sausage

By tulawdog

Ingredients

• For the sausage:
• 2 pounds trimmed boneless pork butt (shoulder), diced into 1/2-inch cubes
• 1/2 pound fat back, diced into 1/2-inch cubes
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 teaspoons fresh sage leaves, finely chopped
• 2 teaspoons fresh thyme leaves, finely chopped
• 1/2 teaspoon fresh rosemary leaves, finely chopped
• 1 tablespoon light brown sugar
• 1/2 teaspoon fresh grated nutmeg
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon red pepper flakes

Preparation

Step 1

Add pork butt, fatback, salt, pepper, sage, thyme, rosemary, brown sugar, nutmeg, cayenne, and pepper flakes to medium bowl and toss to combine. Refrigerate for at least 1 hour.

2

Using 1/4-inch die, grind mixture in chilled meat grinder into a medium bowl set in a larger bowl of ice water.

3

Heat 1/2 teaspoon of oil in a small skillet over medium heat. When oil is shimmering, cook a 1 tablespoon-sized patty of sausage mixture until browned and cooked through, about 1 1/2 minutes. Taste patty and adjust salt and spice level of mixture as needed. Form mixture into 3 ounce patties, about 1/2-inch thick, and 3-inches wide.