Ingredients
Software
2 pounds (2 1/2 pounds with bone) Boston pork butt, diced into 1/4-inch cubes
8 ounces fat back, diced into 1/4-inch cubes
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
Directions
1
In a large bowl or zip-top bag, combine diced pork with all other ingredients, toss, and chill for 1 hour.
2
Using the fine blade of a meat grinder, grind about 1 cup of the pork mixture at a time. Form into 2-inch rounds. Wrap in butcher paper, refrigerate and use within 1 week or freeze for up to 3 months.
3
For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.