Breakfast Sausage

* Warning: the following post may cause readers to embrace vegetarianism *

Dave loves to make his own sausage! It takes some of the mystery out of the mystery meat when you see what goes in it, and makes it much more enjoyable to eat!


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:

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, Foodnetwork.com