Country Sausage Patties

• 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

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.
3. Refrigerate cooked sausage up to three days, or freeze up to two months.

pork roast, cold water, salt, brown sugar, sage, thyme, red pepper, freshly ground black pepper, ground coriander, hot pepper, nutmeg, cooking spray

Taken from www.myrecipes.com/recipe/country-sausage-patties (may not work)