Breakfast Sausage

By á-170456

Ingredients

• SPECIAL EQUIPMENT:
• 2 pounds pork butt - (2 1/2 lbs with bone) diced 1/4" pieces
• 1/2 pound fat back diced 1/4" pieces
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly-ground black pepper
• 2 teaspoons finely-chopped fresh sage leaves
• 2 teaspoons finely-chopped fresh thyme leaves
• 1/2 teaspoon finely-chopped fresh rosemary leaves
• 1 tablespoon light brown sugar
• 1/2 teaspoon fresh grated nutmeg
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon red pepper flakes
• Meat grinder

Details

Servings 2

Preparation

Step 1

Combine diced pork with all other ingredients and chill for 1 hour.

Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months.

For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

This recipe yields 2 pounds or 16 (2-inch) patties.