Fresh Sausage Patties

• 2 pounds boneless pork, preferably from the shoulder
• 1/2 to 3/4 pound fresh pork fatback, more if the pork itself is very lean
• 1 tablespoon salt
• 1/2 teaspoon cracked black pepper
• 1 tablespoon minced garlic
• 1 tablespoon fennel or coriander seeds
• 1/4 teaspoon hot red pepper flakes
• Tiny pinch each of ground cloves, ground allspice, and freshly grated nutmeg

1. Cut the pork and fat into small cubes and combine with all the other ingredients.
2. Grind with a meat grinder or food processor (probably in batches, unless your machine is very large) until finely choppedthat is, ground, not pulverized.
3. (Some small chunks are okay.)
4. Add a little water or red wine if the mixture is so dry that it wont hold together.
5. Panfry a tiny piece of the meat to check the seasoning; add more of anything you like.
6. Shape the meat into thin patties; you will have at least 10 or 12 (freeze any you are not going to cook within a day).
7. Heat a large skillet, preferably nonstick, over medium heat for 2 or 3 minutes, then add the patties.
8. Cook, rotating as necessary so they brown evenly, then turn and cook on the other side until done; theyll be firm but not tough when cooked through.
9. Serve.
10. This will work nicely with the fresh sausage patties or store-bought patties or links: In step 2, brown the meat on one side, with about 10 garlic cloves, peeled, moving the garlic so it browns but does not burn.
11. Add 1/2 cup dry white wine, cover, and cook until the sausage is done, another 5 minutes or so.
12. Serve over mashed potatoes.

boneless pork, pork fatback, salt, cracked black pepper, garlic, fennel, hot red pepper, ground cloves

Taken from www.epicurious.com/recipes/food/views/fresh-sausage-patties-386251 (may not work)