Spicy Sausage Patties

1. 1

   In a bowl combine well the pork butt, the pork fat, the garlic paste, the pepper, the sage, the thyme leaves, and the cayenne and chill the mixture, covered, overnight.

2. 2

   Divide the mixture into 16 balls and flatten each ball into a 1/3-inch-thick patty.

3. 3

   In a large skillet heat the oil over moderate heat until it is hot but not smoking, in it fry the patties in batches for 4 minutes on each side, or until they are golden brown and no longer pink within, and drain them on paper towels.

4. 4

   Transfer the patties to a serving plate and garnish them with the thyme sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.