Homemade Breakfast Sausage for the True Foodie - Cooking by the Book

Ingredients

• · 2 pounds pork butt (2 ½ pounds with bone), diced into 1/4-inch pieces
• · ½ pound fat back, diced into ¼-inch pieces
• · 2 teaspoons kosher salt
• · ½ teaspoon freshly ground black pepper
• · 2 teaspoons finely chopped fresh sage leaves
• · 2 teaspoons finely chopped fresh thyme leaves
• · ½ teaspoon finely chopped fresh rosemary leaves
• · 1 tablespoon light brown sugar
• · ½ teaspoon fresh grated nutmeg
• · ½ teaspoon cayenne pepper
• · ½ teaspoon red pepper flakes
• · Special equipment: meat grinder