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Breakfast Sausage Patties

Pork Back Rib Dry Rub
Pork Back Rib Dry Rub
April 29, 2016

2 1/2 pounds of coarse ground pork

2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

2 teaspoons finely chopped fresh sage leaves

2 teaspoons finely chopped fresh thyme leaves

1/2 teaspoon finely chopped fresh rosemary leaves

1 tablespoon light brown sugar

1/2 teaspoon fresh grated nutmeg

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

InstructionsCombine diced pork with all other ingredients and chill for 1 hour. Take the pork and shape into 1/2 inch thick pat tie rounds. Refrigerate and use within 4 days or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

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Due to very high demand and limited stock, online ordering has been suspended until further notice. We will turn the online ordering service on again once we are confident that we can replenish our stock sufficiently and regularly. We welcome you to come into the stores so we can prepare your orders for you and help you decide on suitable substitutions where necessary.

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