Ready in 12 hours
Making your own sausage is a bit of a chore. But the flavor is worth the effort.
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.