Steps

• Step 1

  In a large bowl, add the pork, bacon fat back, salt, pepper, sage, thyme, rosemary, marjoram, nutmeg, cayenne, and red pepper flakes. Mix to combine. Cover, and chill in the refrigerator for at least 1 hour, or overnight for best flavor.

  Ingredients

  • 1 Pound ground bulk pork or pork butt, diced into 1/4-inch pieces

  • 1/2 Pound bacon fat back, diced into 1/4-inch pieces

  • 1 Tablespoon kosher salt

  • 2 Teaspoon freshly ground black pepper

  • 2 Teaspoon fresh sage leaves, finely chopped

  • 2 Teaspoon Fresh thyme leaves, finely chopped

  • 1/2 Teaspoon fresh rosemary leaves, finely chopped

  • 1/2 Teaspoon fresh marjoram, finely chopped

  • 1/2 Teaspoon ground nutmeg

  • 1/2 Teaspoon cayenne pepper

  • 1 Teaspoon Crushed red pepper flakes

• Step 2

  If grinding your own sausage, use the fine blade of a meat grinder and pass the pork and bacon mixture through once.

• Step 3

  Form the sausage into patties, or push through the small tube of a sausage stuffer to form links.

• Step 4

  When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• Step 5

  Insert the probe into the center of the sausage. Place the links or patties directly on the grill grates. Close the lid, and cook for 10-15 minutes, flipping once, until the internal temperature reaches 175°F.

  00:10

  450 ˚F / 232 ˚C

  175 ˚F / 79 ˚C

• Step 6

  Remove the sausage from the grill and serve immediately. Enjoy!