This is the same seasoning mix as the links and Country Style sausage. In my experience patties dent to have a saltier taste than the sausage, so I cut down the salt somewhat. Like all recipes try it out in a smaller amount and adjust the seasoning to your own taste and preference.
- 10 lbs Pork Shoulder Butts, boneless and trimmed
- 70 g Salt
- 11 g Seasoning Premix
Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Pour over meat and mix thoroughly.
Roll out meat on a cookie sheet and cut out with a round cookie cutter or an empty, clean soup can. Place it on patty paper and pre-freeze. Once solid wrap airtight to prevent freezer burn.
Fry in pan until brown on both sides and done in the middle.
Pork Sausage Seasoning:
- 35 g White Pepper
- 11 g Mace
- 7 g Ginger
- 2 g Celery Seed, ground