Weiner Kingdom Sausage Patties

So… these are sausages. But they’re flat. Why are they flat? Did someone sit on them? Is that part of the cooking? Whoa. They smell AMAZING. Like… smoky, salty, a little peppery. This is the kind of smell that makes dogs appear out of nowhere. Like magic. And they’re round too. That’s interesting. Humans like circles. Pancakes are circles. Cookies are circles. Now sausage is a circle? Is this a breakfast theme? Oh wow. Okay. Okay, I get it. They’re juicy and savory and a little crispy on the outside! It’s like bacon’s sturdy cousin who wakes up early and has his life together. So… if humans eat these in the morning… does that mean dogs get one too? Because I feel like that’s the rule.

Ingredients

4 pounds pork butt
2 slices bacon
1/4 cup dark brown sugar
4 tsp rubbed sage
4 tsp kosher salt
1 tsp garlic powder
1/2 tsp onion powder
1 tsp smoked paprika
1 tsp black pepper
1/2 teaspoon crushed red pepper flakes
1 tsp vegetable oil

Directions

Cut the pork butt into one inch pieces and mince the bacon. Place meat in a bowl and coat with the sugar and spices.
In a meat grinder or food processor, grind into the consistency of hamburger.
Weigh the ground meat into 1/4 lb balls. Mold the balls into 1/2 inch patties on wax or parchment paper. Using a chef’s knife start in the middle of the patty pressing down into the patty but not slicing through, leaving about an 1/8 of an inch. Move an 1/8 of an inch to the left or right and make another indentation, continue to make indentations until you reach the edge of the patty, return to the middle of the patty and indent the other side of the patty. You should have a thinner oval patty with 1/8 inch lines. Turn the patty 90 degrees and repeat the 1/8 inch indentations. You should now have a round thin meat patty textured with 1/8 inch squares.
In a non-stick frying pan, heat 1 tsp vegetable oil over medium-high heat. Add the patty and brown on both sides, about 4 minutes per side.
Serve.