Breakfast Sausage

  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 2 pounds or 16 (2-inch) patties
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Ingredients

2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces

1/2 pound fat back, diced into 1/4-inch 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

Directions

Special equipment:
meat grinder
  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.

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