2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
1/2 pound fat back, diced into 1/4-inch pieces
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 fresh grated nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
Special equipment: meat grinder
Combine diced pork with all other ingredients and chill for 1 hour.
Using the fine blade of a grinder, grind the pork.
Form into 1-inch rounds.
Refrigerate and use within 1 week or freeze for up to 3 months.
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.