BREAKFAST SAUSAGE

By jkenb

Ingredients

• 5 lb. pork butt
• 2 Tbsp. salt
• 1 1/2 Tbsp. ground white pepper
• 1 Tbsp. rubbed sage
• 1/2 tsp. ginger powder
• 1/2 Tbsp. nutmeg
• 1/2 Tbsp. dried thyme
• 1/2 Tbsp. hot red pepper (optional)

Preparation

Step 1

Cut up the pork into 1- to 2-inch pieces, and place in a large tray or bowl. Mix in salt with hands or a spoon and refrigerate for at least an hour. In batches, grind all the meat using a meat grinder or food processor and return to refrigerator.
In a small bowl, combine the rest of the ingredients and whisk in 1/2 cup ice cold water. Remove meat from fridge and add spice mixture. Combine with hands and another 1/2 cup cold water until mixture is thoroughly combined and sticky, but do not over mix. (If excessive fat and meat are sticking to your hands, the meat is getting too hot and is probably getting over mixed.)
You can leave loose and cook as patties or links. Use within five days or freeze for up to six weeks.