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.

Ingredients:

•     10 lbs    Pork Shoulder Butts, boneless and trimmed
•       70 g    Salt
•       11 g    Seasoning Premix

Directions:

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