Sausage: A Beautiful Grind

• 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

1. Combine diced pork with all other ingredients and chill for 1 hour.
2. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds.
3. Refrigerate and use within 1 week or freeze for up to 3 months.
4. 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.