Breakfast Sausage

https://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185

Level: Intermediate

Total: 1 hr 45 min

Prep: 30 min

Inactive: 1 hr

Cook: 15 min

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

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.

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.

RECIPE COURTESY OF ALTON BROWN