Grilled Breakfast Sausage

Ingredients

• For the sausage:
• 2 pounds trimmed boneless pork butt, diced into 1/2-inch cubes
• 1/2 pound fat back, diced into 1/2-inch cubes
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 teaspoons fresh sage leaves, finely chopped
• 2 teaspoons fresh thyme leaves, finely chopped
• 1/2 teaspoon fresh rosemary leaves, finely chopped
• 1 tablespoon light brown sugar
• 1/2 teaspoon fresh grated nutmeg
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon red pepper flakes
• For the test patty:
• 1 teaspoon vegetable oil
• Type of fire: direct
• Grill heat: high

Directions

1. Combine the pork butt and fatback in a medium bowl with the salt, pepper, chopped sage, chopped thyme, chopped rosemary, brown sugar, grated nutmeg, cayenne, and pepper flakes, then toss until everything is evenly mixed. Move the bowl to the refrigerator for at least 1 hour.
2. Fit your chilled meat grinder with the 1/4-inch die. Grind the cold mixture into a medium bowl nestled inside a larger bowl filled with ice water.
3. Warm 1/2 teaspoon of oil in a small skillet over medium heat. Once the oil shimmers, pinch off a 1 tablespoon-sized patty and cook it until browned and done in the center, about 1 1/2 minutes. Taste that little sample, then adjust the salt and spice level of the sausage mixture as needed.
4. Shape the sausage mixture into 3 ounce patties, making each one about 1/2-inch thick and 3-inches wide.
5. Light 1 chimney full of charcoal. When the coals are all lit and coated with gray ash, pour them out and spread them evenly across the entire coal grate. Put the cooking grate in place, cover the grill, and let it preheat for 5 minutes. Clean and oil the cooking grate.
6. Set the patties over high heat and grill until browned and cooked through, turning them 1 time midway through cooking, 7 to 10 minutes total. Take the patties off the grill, let them rest for 3 minutes, and serve.