Maple Breakfast Sausage

Yield: 8 patties

1     pound boneless pork shoulder (Boston
       butt), cut into ½-inch pieces
2     ounces pork belly or fatback, cut into
       ½-inch pieces
1     tablespoon, plus 2 teaspoons pure
       maple syrup
1     tablespoon, plus 1 teaspoon finely
       chopped fresh sage leaves
1     tablespoon finely chopped fresh
       thyme leaves
½    teaspoon finely grated ginger
1     teaspoon fennel seeds, toasted
2     teaspoons kosher salt
¼    teaspoon freshly ground black pepper
⅛    teaspoon ground white pepper
½    teaspoon red pepper flakes
⅛    teaspoon cayenne
       pinch freshly ground nutmeg (optional)
2     tablespoons ice water

Nutritional information per patty:
Calories 203 (65% from fat) • carb. 3g • pro. 14g • fat 15g • sat. fat 5g • chol. 54mg • sod. 326mg calc. 26mg • fiber 0g

1. Spread pork shoulder and belly into a single layer on a parchment-lined baking sheet and transfer to the freezer until the pieces are firm but not completely frozen, about 15 to 20 minutes.
2. Insert the chopping blade into the work bowl of the food processor. Add the partially frozen meat and pulse to chop, about 10 long pulses, pausing between each pulse for meat to drop to the blade, until coarsely chopped. Scrape the bowl halfway through pulsing.
3. Add the remaining ingredients and pulse until incorporated and the meat is finely chopped, about 6 long pulses, or until it holds when pinched together. The mixture should look homogenous but not paste-like. Scrape into a medium mixing bowl. Press plastic wrap directly on the surface of the meat and refrigerate for at least 30 minutes and up to 24 hours.
4. When ready to cook the sausage, form mixture into 8 patties (about 2¼ ounces each), ¼-inch thick. Griddle patties in a cast-iron pan over medium-high heat until browned, about 2 minutes per side.
Drain on a paper towel-lined plate. Serve hot.