Directions

1. Place the pork and bacon on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid. Roughly 30-60 minutes, we call this “open freezing.”

2. In a small bowl, add parsley, ice water, maple syrup, salt, black pepper, red pepper flakes, sage, thyme, ginger, fenugreek, and nutmeg and stir to combine.

3. Nest a large mixing bowl in a bowl filled with ice.  Grind the pork and bacon through the small die of the grinder into the bowl set in ice.

4. Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogeneous and will begin sticking to the bowl.

5. Spoon 2 tablespoons of the meat mixture into a nonstick frying pan spread into a thin patty.  Cook the test patty over low heat until cooked through but not browned.  Taste the sausage for seasoning and adjust as necessary.

6. Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight.  Alternatively, you can vacuum-seal the farce.

7. This sausage can be left uncased, either loose or formed into patties, or stuffed into sheep casings and twisted into links.

8. Breakfast sausages (both patties and links) are best cooked to an internal temperature of 160 degrees F, either in a saute pan or on a griddle over medium heat until browned.