Hazelnut Breakfast Sausages

• 3/4 cup hazelnuts
• 3 1/2 pounds ground pork
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup hazelnut liqueur, such as Frangelico
• 1 tablespoon honey
• About 1 tbsp. coarse kosher salt
• About 2 tsp. freshly ground black pepper
• 1 teaspoon mace

1. Preheat oven to 375u0b0. Spread hazelnuts on a baking sheet and bake until toasted and fragrant, about 10 minutes. Wrap toasted nuts in a cloth and rub to remove as much skin as possible. Let cool. Transfer to a food processor and pulse until nuts resemble coarse cornmeal.
2. Break pork into small chunks and put in a large bowl. Sprinkle ground hazelnuts, parsley, hazelnut liqueur, honey, salt, pepper, and mace over the pork. Using your hands, gently mix all ingredients together.
3. To check seasoning, cook a small amount of sausage in a frying pan over medium-high heat until browned and cooked through. Taste, then season pork mixture with more salt or pepper as desired.
4. Scoop out 1/4-cup portions of sausage mixture and form into 3-in.-wide patties. Working in batches, cook patties in a large frying pan over medium-high heat until brown on one side, about 3 minutes. Flip patties, reduce heat to medium-low, partially cover, and fry until cooked through, about 5 minutes.
5. Note: Nutritional analysis is per patty.

hazelnuts, ground pork, parsley, hazelnut liqueur, honey, coarse kosher salt, freshly ground black pepper, mace

Taken from www.myrecipes.com/recipe/hazelnut-breakfast-sausages (may not work)