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Prep Time: 480 Minutes Cook Time: 20 Minutes |
Ready In: 500 Minutes Servings: 8 |
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From Cooking Light. This sausage is best when mixture is made a day ahead and refrigerated a day ahead. Ingredients:
1 1/2 lbs boneless boston butt, trimmed and cut into 1 inch cubes |
1/4 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 |
1/2 teaspoon ground coriander |
1/2 teaspoon hot sauce |
1/4 teaspoon nutmeg, freshly grated |
Directions:
1. 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.
2. 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.
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