Sausage Pâté Cakes

Coarsely chop pork butt and fat; mix with seasonings to your taste. To check the flavor, cook a tiny amount in a hot skillet.

When the seasoning is to your liking, shape mixture into small patties and press thumb lightly into the top of each to prevent puffiness during cooking. Cook in a medium-hot skillet until browned on both sides and just cooked through. Drain on paper towels.

Pour some heavy cream into the hot skillet and cook over high heat, stirring often, until cream has reduced by about half. Pour over sausage cakes and serve immediately.