Breakfast Sausage Patties

americastestkitchen.com

Sherry

subheading: GATHER YOUR INGREDIENTS:

1 tablespoon packed light brown sugar

2 teaspoons rubbed sage

1 teaspoon pepper

¼ teaspoon cayenne pepper

2 pounds boneless pork butt roast with at least ¼-inch-thick fat cap

Salt

2 teaspoons vegetable oil

View Nutritional Information i

subheading: KEY EQUIPMENT:

The Best Measuring SpoonsThe Best Mixing Bowls

note: BEFORE YOU BEGIN

Because sausage requires a precise ratio of salt to trimmed meat, you'll need a scale that measures in grams, and you'll need to do some simple math. This recipe requires at least 8 hours of salting. Because you'll be measuring the salt by weight instead of volume, you can use either table salt or kosher salt. Pork butt roast is often labeled Boston butt. For the best texture, buy a well-marbled roast that has a defined fat cap. This recipe can easily be halved or doubled and freezes well. Because sausage requires a precise ratio of salt to trimmed meat, you'll need a scale that measures in grams, and you'll need to do some simple math. This recipe requires at least 8 hours of salting. Because you'll be measuring the salt by weight instead of volume, you can use either table salt or kosher salt. Pork butt roast is often labeled Boston butt. For the best texture, buy a well-marbled roast that has a defined fat cap. This recipe can easily be halved or doubled and freezes well.

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