Country Sausage Patties

Ingredients

• 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
• Cooking spray

Preparation

1. 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.
2. 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.