For the sausage:
2 pounds trimmed boneless pork butt (shoulder), diced into 1/2-inch cubes
1/2 pound fat back, diced into 1/2-inch cubes
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons fresh sage leaves, finely chopped
2 teaspoons fresh thyme leaves, finely chopped
1/2 teaspoon fresh rosemary leaves, finely chopped
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
For the test patty:
1 teaspoon vegetable oil
Type of fire: direct
Grill heat: high