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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Country sausage patties require some fat to stay moist, which is why Boston butt is a good cut of pork for this recipe. The sausage is best when the mixture is made a day ahead and refrigerated, allowing the spices to permeate the meat overnight. You can, however, cook the patties right away. Ingredients:
1 1/2 pounds boneless boston butt pork roast, trimmed and cut into 1-inch cubes |
1/4 cup cold water |
1 teaspoon salt |
1 teaspoon dark brown sugar |
1 teaspoon minced fresh or 1/4 teaspoon dried rubbed sage |
1 teaspoon minced fresh or 1/4 teaspoon dried thyme |
1 teaspoon crushed red pepper |
1 teaspoon freshly ground black pepper |
1/2 teaspoon ground coriander |
1/2 teaspoon hot pepper sauce (such as tabasco) |
1/4 teaspoon grated whole nutmeg |
cooking spray |
Directions:
1. Place half of pork in food processor; pulse until coarsely ground. Place pork in a large bowl. Repeat procedure with remaining pork. Add water and remaining ingredients except cooking spray. Knead mixture until well blended. Cover and refrigerate mixture 8 hours or overnight.
2. Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half the patties; cook 6 minutes. Turn patties over; cook 5 minutes or until done. Repeat procedure with remaining patties.
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