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 pepper
- 2 teaspoons finely chopped fresh sage leaves
- 2 teaspoons finely chopped fresh thyme leaves
- 1/2 teaspoon finely chopped fresh rosemary oil leaves
- 1 tablespoon light brown sugar
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon red pepper cayenne
- 1/2 teaspoon red pepper flakes
- Special equipment: meat grinder
Directions
Combine diced pork with all of other ingredients and chill for one hour. While using fine blade of the grinder, grind the pork. Form into 1-inch models. Refrigerate and employ within 7 days or freeze for approximately 3 several weeks. For fast use, saute patties over medium-low heat inside a non-stick pan. Saute until brown and cooked through, roughly ten to fifteen minutes.
Recipe thanks to Alton Brown