INGREDIENTS
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2 pounds coarsely ground fresh pork butt, chilled
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1/2 pound coarsely ground fresh pork fat (available at butcher shops), chilled
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2 large garlic cloves, minced and mashed to a paste with 2 teaspoons salt
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2 teaspoons black pepper
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1 tablespoon dried sage, crumbled
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3 tablespoons minced fresh thyme leaves or 1 tablespoon crumbled dried, plus, it desired, fresh thyme sprigs for garnish
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1/2 teaspoon cayenne, or to taste
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2 tablespoons vegetable oil