Skillet Hog Sausage

Ingredients [ ] 1 lb ground wild hog meat, trimmed and chilled [ ] ¼ lb pork fatback, finely ground [ ] 1 tsp kosher salt [ ] 1 tsp freshly cracked black pepper [ ] 1 tsp dried rubbed sage (or 1 tbsp fresh, minced) [ ] ½ tsp dried thyme [ ] ½ tsp smoked paprika [ ] ½ tsp crushed red pepper flakes [ ] 1 tsp brown sugar or maple syrup [ ] 1 tbsp cold water [ ] 1 tbsp butter or bacon grease, for cooking

Instructions 1. Season the meat Combine ground wild hog and pork fat in a large bowl. Add salt, pepper, sage, thyme, paprika, red pepper, and brown sugar. Mix in the cold water until the seasonings are evenly distributed and the meat becomes slightly tacky. 2. Shape the patties Divide into 8 equal portions and form patties approximately ½ inch thick. Refrigerate for 10–15 minutes to help them hold their shape. 3. Heat the skillet Set a cast-iron skillet over medium heat. Add butter or bacon grease. Once shimmering, arrange the patties in a single layer without overcrowding. 4. Cook until golden Sear approximately 4–5 minutes per side, adjusting heat as needed. Wild hog sausage must reach 160°F internally when measured with a meat thermometer. Do not rely on browning alone to judge doneness. 5. Rest and serve Let the patties rest for 2–3 minutes. Serve alongside farm-fresh eggs, biscuits, and a spoonful of pepper jelly or warm maple syrup.