Ingredients

• 1 1/4 pounds boneless country-style pork spareribs, cut into 3/4-inch cubes
• 1/3 pound pork fat, cut into 3/4-inch cubes
• 1 1/2 teaspoons finely chopped fresh sage
• 1 1/4 teaspoons coarse kosher salt
• 3/4 teaspoon ground mace
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon sugar
• 3/4 cup lager beer, divided
• Beer and Horseradish Mustard
• Purchased soft pretzels, pretzel rolls, or rye bread

Instructions

1. Place pork sparerib cubes and pork fat in freezer until partially frozen, about 30 minutes. Place half of pork and half of pork fat in processor. Using on/off turns, blend mixture until finely ground. Transfer mixture to bowl. Repeat with remaining pork and pork fat. Gently mix sage and next 5 ingredients into ground pork mixture. Stir in 1/4 cup beer. Cover and chill overnight.
2. Form pork mixture by tablespoonfuls into 1 1/4-to 1 1/2-inch-diameter patties; place on baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
3. Heat large nonstick skillet over medium heat. Working in batches if necessary, add sausage patties to skillet and cook until browned on bottom, about 5 minutes. Add remaining 1/2 cup beer to skillet; cover with lid slightly ajar and cook until beer evaporates, 6 to 7 minutes. Turn patties over and cook until brown on bottom and cooked through, about 5 minutes longer.
4. Transfer sausage patties to platter. Serve with Beer and Horseradish Mustard and soft pretzels.