Ingredients:

•  10 lbs    Pork Shoulder Butts, boneless and trimmed
•    70 g    Salt
•    11 g    Seasoning Premix
• 10 tsp    Sage, ground or adjust amount to taste*

* add 1 tsp of ground Sage or 1½ tsp of finely diced fresh Sage per pound of meat.

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