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Ingredients
- 300 g ground pork shoulder cold
- 50 g pork fatback finely minced; cold
50 g bacon commercially prepared, uncooked; finely minced
3 cloves garlic finely grated- 60 ml red wine cold
- 12.5 g plain dry breadcrumbs
4 g salt reduce if the bacon is very salty
⅜ tsp ground black pepper- ⅜ tsp ground nutmeg
⅜ tsp fresh thyme leaves finely chopped- neutral oil a little for the skillet if needed
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Chill a mixing bowl and keep all the meat and fat refrigerated until needed. Finely mince the fatback and bacon, or ask a butcher to grind them with the pork. Keep the mixture cold during preparation.
- Combine the pork, fatback, bacon, garlic, salt, pepper, nutmeg and thyme. Mix thoroughly, adding the cold wine gradually, until slightly sticky and evenly combined. Fold in the breadcrumbs.
- Cover and refrigerate for at least 30 minutes so the breadcrumbs hydrate and the mixture firms. Cook a teaspoon-sized test piece in a skillet until its center reaches 160°F, then taste and adjust the seasoning if needed. Never taste the raw mixture.
- Shape the remaining mixture into small patties about 1/2 inch thick. Heat a skillet over medium heat with a little oil only if needed. Cook in batches without crowding, turning to brown both sides.
- Continue cooking until every patty reaches 160°F in the center, measured with a food thermometer inserted from the side. Lower the heat if the outsides brown too quickly. Serve promptly.
- Keep any uncooked mixture covered at 40°F or below and cook within 1–2 days, or freeze promptly. Refrigerate cooked leftovers within 2 hours, use within 3–4 days and reheat to 165°F.
Notes
This is a fresh sausage patty, not a cured, fermented or shelf-stable sausage.
The bacon is a commercially prepared ingredient; no curing salt is added.
The mixture contains red wine; cooking is not a promise that all alcohol has evaporated.
Four servings are a home meal suggestion, with sides prepared separately.
