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- 1. Place half the cubed pork and half the fat in a food processor. Process with short pulses until the mixture has a coarse texture, with each particle about 3/8-inch in diameter. Scrape into a large bowl and repeat with the remaining meat and fat.
- 2. Add all the remaining ingredients to the meat mixture plus 1 tablespoon salt and 2 teaspoons pepper. Using clean hands, knead and squeeze the meat until everything is well blended. Cook a small patty in a small skillet until done and taste for salt, pepper, and other seasoning; adjust as necessary. (If you have time, wrap the sausage meat in plastic wrap and refrigerate for up to 2 days so the flavors develop, or refrigerate what you will use in 2 days and freeze in 2 or 3 zipper-lock bags; it will keep for 3 months.)
- 3. When you are ready to cook the sausage, form 1½ pounds of the mixture into 8 to 12 oval patties, about ½ inch thick. Heat a large heavy skillet over medium-high heat and add the patties, without crowding. You may need to cook them in 2 batches. Fry for 5 to 6 minutes, or until nicely browned. Flip and fry for 5 minutes more, or until the centers are faintly pink or gray. Drain the patties on paper towels. You can keep them warm in a low 200°F oven. Arrange on a serving platter and serve.