Country Sausage Patties

From Cooking Light. This sausage is best when mixture is made a day ahead and refrigerated a day ahead.

• Ready In: 8 hrs 20 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs  boneless  boston butt, trimmed and cut into 1 inch cubes
• 1⁄4 cup cold water
• 1  teaspoon salt
• 1  teaspoon dark brown sugar
• 1  teaspoon fresh sage, minced, or 1/4 t dry sage
• 1  teaspoon fresh thyme, miched or 1/4 t dry
• 1  teaspoon crushed red pepper flakes
• 1  teaspoon black pepper
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon  hot sauce
• 1⁄4 teaspoon nutmeg, freshly grated

Directions

1. Place half pork in a food processor; pulse until coarsely ground. Place ground pork in large bowl. Repeat procedure with remaining pork. Add water and remaining ingredients. Knead mixture until well blended. Cover and refrigerate 8 hours or overnight.
2. Divide mixture into 16 equal portions, shaping each into a 1/2 inch thick patty. Heat large nonstick skillet over med-high. Coat pan with cooking spray. Add half the patties; cook 6 minute Turn patties and cook 3-5 min or til done. Repeat with remaining patties.