Veal And Turkey Breakfast Sausage

Ingredients

• 1 pound lean veal
• 1 pound lean turkey
• 1/2 pound veal breast
• 2 teaspoons Diamond Crystal kosher salt
• plus more if needed
• 2 teaspoons freshly ground black pepper
• plus more if needed
• 1 tablespoon light brown sugar or maple syrup
• packed
• 3/4 teaspoon crushed red peppers
• 1/2 teaspoon ground nutmeg
• 2 teaspoons fresh sage
• chopped
• 2 teaspoons fresh thyme
• chopped
• 1 1/2 tablespoons fresh rosemary
• chopped

Instructions

1. Cut the lean meats and the veal breast into 1-inch pieces, place in a large bowl, and add the remaining ingredients, excluding the oil.
2. Toss well to coat.
3. Cover and refrigerate the mixture for at least 3 hours or overnight.
4. Meanwhile, place your meat-grinding attachment in the freezer.
5. When youre ready to grind, pass the meat mixture through the coarse die of the grinder.
6. Cook a small pinch of the ground-meat mixture in a pan or skillet with a drop of oil to test for seasoning.
7. Adjust the salt and pepper as needed.
8. Divide the ground-meat mixture into 8 portions and form them into patties.
9. The patties can be refrigerated for up to 4 days or frozen for 2 months.
10. When youre ready to eat, just heat a little oil (just enough to coat the pan or skillet) and cook the patties, flipping once, until theyre browned and cooked through.