Fresh Ground Pork Sausage

• 2 pounds boneless pork shoulder
• 1 pound fresh pork fat, chilled for about 30 minutes in the freezer
• 2 tablespoons salt
• 1 teaspoon black pepper, freshly ground
• 2 teaspoons powdered sage
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons cold water

1. Cut the pork and pork fat into large cubes and pass first through the coarse blade, then through the fine blade, of a meat grinder into a large bowl.
2. Add all the remaining ingredients, moisten both hands with water, and knead the mixture till well blended and smooth.
3. Wrap the sausage in foil or plastic wrap and store in the refrigerator for at least 2 hours before using.
4. To fry breakfast patties, form the mixture into patties with your hands, fry in a skillet over moderate heat till cooked through and nicely browned, about 10 minutes on each side, and drain on paper towels.

pork shoulder, pork fat, salt, black pepper, powdered sage, red pepper, cold water

Taken from www.foodrepublic.com/recipes/fresh-ground-pork-sausage/ (may not work)