Breakfast Sausage
Ingredients
- 2 lbs boneless pork butt roast with fat cap
- salt
- 1 Tbsp packed light brown sugar
- 2 tsp rubbed sage
- 1 tsp pepper
- ¼ tsp cayenne pepper
Instructions
- Leaving fat cap in tact, cut pork into ¾ inch pieces, trimming and discarging all sinew and connective tissue. Weigh trimmed pork and note weight in grams. Multiply weight of pork by 0.015 to determine salt amount (round to nearest gram). Weigh out salt.
- Toss portk, salt, and seasoning in bowl until well combined. Cover and refrigerate for at least 8 hours or up to 2 days.
- Transfer pork to rimmed baking sheet and spread in a single layer, leaving space around each chunck. Freeze until pork is very firm and starting to harden around the edges but still pliable, 35 to 55 minutes.
- Place one-quarter of pork in food processor and pulse until ground into ⅛ inch pieces, 14 to 16 pulses, stopping to redistribute pork around bowl as necessary to ensure meat is evenly groung. Transfer ground pork to large bowl. Repeat with remaining 3 batches of pork.
- Inspect ground pork carefully, discarding any strands of gristle or silverskin. Using your hands or stiff rubber spatula, knead pork vigorously, smearing against sides and bottom of bowl, until pork begins to tighten, feels tacky, and sticks to bottom of bowl and palm of your hand, 1½ to 2 minutes. Use immediately or wrap bowl tightly in plastic wrap and refrigerate for up to 24 hours (or transfer sausage to zipper-lock boag and freeze up to 1 month.
- To make patties, use your damp hands and divide meat into 16 pieces, about 2 ounces each. Form into 2.5 inch patties about .5 inch thick. Heat 2 teaspoons vegetable oil in 12 inch nonstick skillet over medium heat. Cook half of patties until well browned on both sides and meat registers 145 to 150 degrees, 3-5 minutes per side. Transfer to serving platter and tent with aluminum foil. Repeat with remaining patties. Serve.