Cut the back fat into small pieces and the pork shoulder into 2 inch pieces. Grind it all together using a meat grinder with a ⅜ inch plate, then grind it again using ¼ inch plate. Set aside.

Mix all of the spices together in a small bowl. Then, add the mixed spices to the ground pork along with the water. Use a gloved hand to gently mix it all together. Be careful to not squeeze the meat as that will change the texture of the breakfast sausage.

Place a scoop (#16) of the mixture onto a piece of parchment paper. Cover with another piece of parchment paper and flatten into a patty using a burger press or heavy pan.

Place the formed breakfast sausage patties on a cookie sheet lined with parchment paper then place the entire tray into your freezer for 2 hours. Then, transfer the patties to freezer storage bags and keep frozen.

When ready to enjoy, cook frozen breakfast sausage patties over medium heat until done (165°F).