Country sausage patties require some fat to stay moist, which is why Boston butt is a good cut of pork for this recipe. The sausage is best when the mixture is made a day ahead and refrigerated, allowing the spices to permeate the meat overnight. You can, however, cook the patties right away.
1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into 1-inch cubes
1/4 cup cold water
1 teaspoon salt
1 teaspoon dark brown sugar
1 teaspoon minced fresh or 1/4 teaspoon dried rubbed sage
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
1 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon grated whole nutmeg
How to Make It
Place half of pork in food processor; pulse until coarsely ground. Place pork in a large bowl. Repeat procedure with remaining pork. Add water and remaining ingredients except cooking spray. Knead mixture until well blended. Cover and refrigerate mixture 8 hours or overnight.
Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half the patties; cook 6 minutes. Turn patties over; cook 5 minutes or until done. Repeat procedure with remaining patties.
Refrigerate cooked sausage up to three days, or freeze up to two months.