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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