Apple Maple Sage  Breakfast Sausage

Makes 6 patties


1 pound pork butt, cubed into ½ inch cubes
⅓ pound pork fat, chunk bacon or back fat
2 tablespoons fresh sage, chopped fine
1 medium apple (honey crisp), chopped fine
¼ cup maple syrup
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon brown sugar
1 pinch red pepper flakes
1 teaspoon nutmeg, freshly grated


Mix all ingredients in a large bowl and refrigerate for about 2 hours.  Using the finest blade of the meat grinder, grind the mixture following grinder instructions.  Form into 2-inch round patties and in a non- stick skillet cook over medium high heat until well browned, flipping once.