2pounds(2 1/2 pounds with bone) pork butt, diced into 1/4-inch pieces
8ouncesfat back, diced into 1/4-inch pieces
1 1/2teaspoonsfreshly ground black pepper
2teaspoonsfinely chopped fresh sage leaves
2teaspoonsfinely chopped fresh thyme leaves
1/2teaspoonfinely chopped fresh rosemary leaves
1tablespoonlight brown sugar
1/2teaspoonfreshly grated nutmeg
1/2teaspoonred pepper flakes
ACTIVE TIME: 30minutes
TOTAL TIME: 1hour45minutes
In a large bowl or zip-top bag, combine diced pork with all other ingredients, toss, 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.