Made great pork sausage breakfast patties this morning with no sugar.


2 tsp salt
1/8 tsp red pepper flakes
2 tsp sage
1/2 teaspoon ground black pepper
1/4 teaspoon herbs de provence
1 pinch pumpkin pie spice
1/2 teaspoon granulated garlic
2 pounds ground pork

Directions
1 In a small, bowl, combine the sage, (salt), ground black pepper, marjoram, (brown sugar),
crushed red pepper and cloves. Mix well.
2 Place the pork in a large bowl and add the mixed spices to it. Mix well with your
hands and form into patties.
3 Saute the patties in a large skillet over medium high heat for 5 minutes per side,
or until internal pork temperature reaches 160 degrees F (70 degrees C).

This was adopted for a recipe on the web: http://forum.lowcarber.org/archive/index.php/t-110092.html

Thanks for the information. I get organic locally grown pork from a friend. I know its fat content, which is equal to beef. In this case, I am willing to let it go and see how it works. What I find is that a cut meat is all about the fat percentage and knowing how the butcher made that cut. You are right that anything ground should be scruntized.