Leo’s breakfast sausage patties, is a wonderful addition to pancakes, or egg dishes to start the morning.

2 lbs. boneless pork butt or shoulder (2 1/2 lbs with bone) -1/2″ dice.
1/2 lb. fatback-1/2″ dice (if the shoulder are very lean)mixing the herbs and spices into the pork
2 tbs. kosher salt
1 1/2 tsp. ground pepper
2 tsp. finely chopped fresh sage
2 tsp. fresh thyme leaves
1/2 tsp. finely chopped fresh rosemary leaves
1 tbs. light brown sugar
1/2 tsp. freshly grated nutmeg
1/2 tsp. cayenne pepper
1/2 tsp. red pepper flakes
1/2 cup good red wine.

Combine all the herbs, spices and red wine. Blend with whisk.
Combine diced pork with all the herb an spice blend. Mix well to distribute the spice mixture. Chill for at least one hour, or longer before grinding. Using the fine plate of the grinder, grind the pork. Before grind all the meat, make one small patty and fry to test for flavors. Adjust if required. Continue to make Leo’s breakfast sausage patties.

I don’t have a grinder so I’ll use my food processor and the pulse option to control the size of the meat pieces. Form into patty size that you prefer. Freeze for a later date.ppatiespg
Here is the link to Sausage
Please let me know how you enjoy any of the recipes.

Also try out Leo’s Mild Italian Sausage