Spicy Sausage Patties
1 Boston pork butts, (2-3 pounds) skinned, boned, and cut into small chunks
½ pound pancetta, Italian bacon, cut into small chunks
2 teaspoons salt
1 teaspoon black pepper
1 tablespoons minced Italian parsley
1/4 cup grated Parmigiano Reggiano cheese
2 garlic cloves, minced
¼ cup dry white wine
¼ cup sundry tomatoes, finely chopped
1 tablespoon light brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
Special equipment: meat grinder
In a large bowl combine pork, pancetta with salt and pepper. Using the fine blade of a grinder, grind the pork mixture. Add to the prepared meats the parsley, cheese, garlic, wine, sundry tomatoes, sugar, cayenne and red pepper flakes. Mix thoroughly. Refrigerate for 1 hour.
Form your meat mixture into 8 (3 1/2-ounce) patties. To cook the patties, heat olive oil in a 10-inch skillet over medium heat. Add the 8 patties and brown for 5 minutes per side, add 1/2 cup of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 165 degrees. Remove from pan and serve warm.