Sausage Patties

• 1 pound coarsely ground fresh pork butt, chilled
• 1/4 pound coarsely ground fresh pork fat (available at butcher shops), chilled
• 1 large garlic clove, minced and mashed to a paste with 1 teaspoon salt
• 1/2 tablespoon dried sage
• 1 1/2 tablespoons fresh thyme
• White pepper
• Nutmeg,
• Ginger
• Cinnamon or Cloves
• 2 tablespoons vegetable oil

1. In a bowl combine well the pork butt, the pork fat, the garlic paste and the spices.Chill the mixture, covered, overnight.
2. Divide the mixture into 16 balls and flatten each ball into a 1/3-inch-thick patty.
3. In a large skillet heat the oil over moderate heat until it is hot but not smoking, in it fry the patties in batches for 4 minutes on each side, or until they are golden brown and no longer pink within, and drain them on paper towels.
4. Transfer the patties to a serving plate.

pork butt, pork, garlic, sage, thyme, white pepper, nutmeg, ginger, cinnamon, vegetable oil

Taken from www.foodnetwork.com/recipes/sausage-patties-recipe.html (may not work)