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Country Sausage Patties

1 12 lbs boneless boston butt, trimmed and cut into 1 inch cubes
14 cup cold water
1 teaspoon salt
1 teaspoon dark brown sugar
1 teaspoon fresh sage, minced, or 1/4 t dry sage
1 teaspoon fresh thyme, miched or 1/4 t dry
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
12 teaspoon ground coriander
12 teaspoon hot sauce
14 teaspoon nutmeg, freshly grated


Place half pork in a food processor; pulse until coarsely ground. Place ground pork in large bowl. Repeat procedure with remaining pork. Add water and remaining ingredients. Knead mixture until well blended. Cover and refrigerate 8 hours or overnight. Divide mixture into 16 equal portions, shaping each into a 1/2 inch thick patty. Heat large nonstick skillet over med-high. Coat pan with cooking spray. Add half the patties; cook 6 minute Turn patties and cook 3-5 min or til done. Repeat with remaining patties.

Source: www.food.com