by Lick My Spoon
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Lick My Spoon's Notes:
Expand3 pounds boneless pork shoulder Ask a question about this ingredient
3/4 pounds fatback * Ask a question about this ingredient
1 medium onion Ask a question about this ingredient
1 large egg yolk Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1/4 cup red wine vinegar, chilled Ask a question about this ingredient
2 tablespoons milk Ask a question about this ingredient
2 tablespoons finely chopped fresh thyme, tightly packed Ask a question about this ingredient
2 tablespoons finely chopped fresh sage, tightly packed Ask a question about this ingredient
1 tablespoon brown sugar Ask a question about this ingredient
1 tablespoon chili powder Ask a question about this ingredient
1 tablespoon smoked paprika Ask a question about this ingredient
1 tablespoon fennel seeds, ground Ask a question about this ingredient
1 teaspoon cayenne Ask a question about this ingredient
1/2 teaspoon cumin Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1/2 teaspoon garam masala Ask a question about this ingredient
1/4 teaspoon freshly grated nutmeg Ask a question about this ingredient
2 cloves cloves, ground up Ask a question about this ingredient
* If you\'re using fresh fatback, add 2 teaspoons of Kosher salt to the mixture. If you\'re using fatback that has been cured and salted, no additional salt is needed. Ask a question about this ingredient
Place your mixing bowl (metal is best) and food processor blade in the freezer. Lightly caramelize the onion over medium heat, about 8 to 10 minutes. Set aside.
Ask a question about this stepCut the meat into 1" cubes and the fat into 1/2" cubes. Place in the chilled mixing bowl. Add the spices and mix well. Cover with plastic wrap and chill for two hours, the last 1/2 hour in the freezer.
Ask a question about this stepWorking in small batches, pulse in food processor, checking and scraping down the sides, until the meat and fat are evenly ground together. Place in a large mixing bowl.
Ask a question about this stepAdd the caramelized onions, egg yolk, milk, and vinegar. Using your hands, mix the sausage meat well to combine and reduce the air in the mixture.
Ask a question about this stepIt's a good idea to fry up a test patty at this point to check your seasoning. Form the remaining sausage mixture into patties. Over medium heat, fry the sausage patties in a lightly oiled skillet until crispy on the outside and cooked through. (Note: To freeze, form the patties and place them on a plate lined with parchment-paper. Freeze solid, then transfer the patties to an air-tight bag.)
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