Although you can use preground pork for these sausages, Chef Suzanne Goin prefers to grind her own. It's easy to do at home: Cut 2 lb. boneless pork shoulder and 3/4 lb. pork fat back into 1-inch cubes. Toss with the seasonings and shallots, then cover and refrigerate as instructed below. Grind the pork mixture with the medium attachment on a meat grinder, form into 3-oz. patties and proceed as directed.
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