Breakfast Sausage Patties

You want to grind the meat twice for the best results. (Sweeney Todd fans will know what I'm talking about!) First, run the pork butt and fat though the 1/4-inch plate of a meat grinder. I prefer a finer grind, so for the second grind, I pass the meat through the 1/8-inch plate. If you like a coarser grind, then pass the meat through the 1/4-inch plate again instead.
In a large bowl, mix the pork, fat, ice water, parsley, salt, sage, black pepper, coriander, red pepper flakes (if using), thyme, nutmeg, and ginger. Work the mixture very well with your hands until all the ingredients are completely blended and the mixture is smooth. Pinch off a piece of the mixture and sauté it in a hot pan until cooked through, then take a nibble to test the seasoning. Tweak the ingredients any way you see fit. (I'm a ginger and sage freak, so I sometimes add a bit more of each.) Cover the sausage mixture tightly with plastic wrap and refrigerate at least 4 hours and up to overnight, if possible, to allow the flavors to meld.
Shape the sausage mixture into 3- to 4-inch patties, each about 1/2 inch thick. (You can toss the breakfast sausage patties in a resealable plastic bag and refrigerate them for up to 3 days or freeze them for up to 2 months.)
Heat a large skillet over medium heat. Add a few breakfast sausage patties to the skillet at a time, being careful not to crowd them, and sear until the patties are browned and cooked through, 5 to 7 minutes per side.