Grilled Sausage Patties
Making your own sausage is a bit of a chore. But the flavor is worth the effort."We grilled these on the outdoor grill. The smokey flavor was wonderful. " - promfh
Yield: 8 Ready in 12 hours
15 people trying soon
Verified by stevemur
|2 poundspork butt; course ground|
|1/2 poundPork fat; course ground|
|2 clovesGarlic; minced|
|2 teaspoonkosher salt; mix with garlic & crush to paste|
|2 teaspoonsBlack pepper|
|1 tablespoonsage; dried, crumbled|
|3 tablespoonsthyme; minced, fresh leaves|
|1/2 teaspoonCayenne; or to taste|
|2 tablespoonsVegetable Oil|
Grilled Sausage Patties Preparation
In a bowl combine well the pork butt, the pork fat, the garlic paste, the pepper, the sage, the thyme leaves, and the cayenne and chill the mixture, covered, overnight.
Divide the mixture into 16 balls and flatten each ball into a 1/3-inch-thick patty. Grill over charcoal (or gas) about 4 minutes on each side, or until they are golden brown and no longer pink within. Drain them on paper towels. Transfer the patties to a serving plate and garnish them with some thyme sprigs.
Serve with biscuits and gravy or eggs.
Each (2 patty) serving contains an estimated:
Cals: 330, FatCals: 260, TotFat: 28g
SatFat: 12g, PolyFat: 2g, MonoFat: 14g
Chol: 75mg, Na: 550mg, K: 480mg
Total Carbs: 2g, Fiber 1g, Sugars: 0g
NetCarbs: 1g, Protein: 25g
We grilled these on the outdoor grill. The smokey flavor was wonderful.
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