Breakfast Sausage

Total Time:
1 hr 45 min
Prep:
30 min
Inactive:
1 hr
Cook:
15 min

Yield:
2 pounds or 16 (2-inch) patties
Level:
Intermediate

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
Directions

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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