Step 1

If you’re grinding it from scratch. trim the meat of a pork shoulder away from the bone and cut it into 1-inch chunks, and place them into the freezer or refrigerator to chill for 15-20 minutes. If you have pre-ground pork, go straight to procedure number 3.

Step 2

Run the cold cubed pork through the food grinder using the medium size dye into another bowl or pan.

Step 3

Add the sage, thyme, red pepper flakes, paprika, freshly ground nutmeg, finely grated garlic, brown sugar, salt, and pepper to the bowl of ground pork, and mix it in until it is thoroughly combined.

Step 4

Fry a small piece of the sausage and taste it to adjust any seasonings.

Step 5

Form the sausage into small patties that are about 2 ½” to 3” in diameter.

Step 6

Add the oil to a non-stick skillet or cast-iron skillet over medium heat and fry the sausage patties for 3 to 4 minutes per side or until browned and cooked throughout.

Step 7

Immediately serve the sausage patties.