Before starting: when making homemade sausage, always work with clean and cold equipment to avoid contamination. Put all bowls and grinder in the freezer or fridge before starting until they are cold.
Cut all meat and fat into 1- or 2-inch chunks. You can use partially frozen meat and almost completely frozen fat. Place all meat and fat in the refrigerated bowl and add salt and spices and mix quickly. If your meat and fat were completely thawn out, place the meat, fat and seasoning mixture in the freezer for at least 30 minutes, up to 1 hour.
Remove the grinder from the refrigerator and set it up following specific instructions. Use the coarse die.
Grind the meat mixture pushing it through the grinder. Work quickly and keep the meat cold.
Once all the meat is grinded, place it back in the freezer for a few minutes while you clean your equipment and working area thoroughly with hot soapy water.
Remove the sausage mix from the freezer and mix it well using your clean hands or a stand mixer. Mix for a couple of minutes, until all ingredients are well incorporated and the sausage mix gets a little sticky. When mixing with your hands, knead the sausage like if it was bread dough.
Form the breakfast sausage patties by taking a scoop of mix and forming a ball with your hands. Flatten it out a bit. You can make the patties as small or big as you wish.