Ingredients

• 2 pounds lean pork (shoulder/butt or trimmings)
• 1/2 pound pork fatback
• 3 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons dried sage, crumbled fine
• 1/2 teaspoon cayenne
• 1 teaspoon sugar
• 1/4 cup water

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Instructions

1. Coarsely grind the pork meat and fatback together into a large bowl. Add the salt, black pepper, dried sage, cayenne, sugar and water and quickly but thoroughly mix to combine. In a hot skillet fry a tablespoon of the sausage until done, taste and adjust seasoning if necessary. Shape sausage into patties. In a skillet fry patties until browned on both sides and no longer pink in the center. Serve hot.;