Country Sausage Patties

• 1 12 lbs boneless boston butt, trimmed and cut into 1 inch cubes
• 14 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
• 12 teaspoon ground coriander
• 12 teaspoon hot sauce
• 14 teaspoon nutmeg, freshly grated

1. Place half pork in a food processor; pulse until coarsely ground.
2. Place ground pork in large bowl.
3. Repeat procedure with remaining pork.
4. Add water and remaining ingredients.
5. Knead mixture until well blended.
6. Cover and refrigerate 8 hours or overnight.
7. Divide mixture into 16 equal portions, shaping each into a 1/2 inch thick patty.
8. Heat large nonstick skillet over med-high.
9. Coat pan with cooking spray.
10. Add half the patties; cook 6 minute Turn patties and cook 3-5 min or til done.
11. Repeat with remaining patties.

boston butt, cold water, salt, brown sugar, fresh sage, fresh thyme, red pepper, black pepper, ground coriander, hot sauce, nutmeg

Taken from www.food.com/recipe/country-sausage-patties-287431 (may not work)