2 lbs. of pork butt (and 2 1/2 lbs. with bone),
cut into pieces of 1/4-inch size
a half pound of diced 1/4-inch-thick fat back
kosher salt, two tablespoons
Black pepper, freshly ground, 1 1/2 teaspoons
2 tablespoons of fresh sage leaves, cut finely.
2 tablespoons of fresh thyme leaves, cut finely.
1/2 teaspoon fresh rosemary leaves, cut finely
one teaspoon of light brown sugar
Freshly grated nutmeg, 1/2 teaspoon
a half-teaspoon of cayenne
Red pepper flakes in the amount of half


1) Combine the chopped pork with the remaining ingredients,
ice for one hour.
2) Grind the pork using a grinder’s fine blade.
3) Cut into rounds measuring 1 inch.
4) Store in the refrigerator for up to a week, or freeze.
to three months.

5) Sauté the patties over medium-low heat before serving.
in a nonstick pan to heat.
6) Sauté until golden and fully cooked,
10 to 15 minutes, roughly.

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