Directions

1. If you are grinding your own meat, cut the pork butt into 1-2 inch cubes and place them in a bowl small enough to fit in the freezer. Place the pork butt and meat grinder in the freezer for 1-2 two hours prior to beginning. This process is necessary to allow the sausage to grind smoothly.
2. In a small bowl mix together the salt, ground black pepper, rubbed sage, thyme, rosemary, brown sugar, nutmeg and cayenne pepper.
3. Remove the pork butt from the freezer and toss with spices to coat. Place the pork butt back into freezer for 20 minutes.
4. While you wait for the meat to re-chill, assemble the meat grinder and bowl to catch pieces. Use the coarse grind attachment. Cut pieces of wax or parchment paper to stack between the patties when formed.
5. Remove the meat from the freezer and grind. If you are using a KitchenAid, a speed of 4 is optimal.
6. After grinding all of the meat and spices, form the patties with well washed hands. Make the patties 2 inches wide and about 1/2 inch thick.
7. In a large mixing bowl, break apart the ground sausage and sprinkle with the seasoning mixture. Gently toss it all together.
8. Using clean hands, form into patties that are 2-inches wide and about 1/2 inch thick.
9. Place all patties in an airtight container separated by the cut wax paper. Refrigerate for at least 12 hours, but optimally 24 hours.
10. Because the patties have a significant amount of fat, they do not need to use additional oil to cook. Place the patties in a large skillet and fry over medium heat for approximately 5 minutes on each side. These are pork, so the patties need to be cooked all of the way through with no pink.
11. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.