Breakfast Sausage

• 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
• Special equipment: meat grinder

1. Combine diced pork with all other ingredients and chill for 1 hour.
2. Using the fine blade of a grinder, grind the pork.
3. Form into 1-inch rounds.
4. Refrigerate and use within 1 week or freeze for up to 3 months.
5. For immediate use, saute patties over medium-low heat in a non-stick pan.
6. Saute until brown and cooked through, approximately 10 to 15 minutes.

pork butt, back, kosher salt, freshly ground black pepper, sage, thyme, rosemary, light brown sugar, nutmeg, cayenne pepper, red pepper

Taken from www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe.html (may not work)