Food Network: Breakfast Sausage

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Breakfast Sausage
Recipe courtesy Alton Brown

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

Special equipment: meat grinder

Instructions
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.