Place pork sparerib cubes and pork fat in the freezer until partially frozen, about 30 minutes.

Place half of the pork and half of the pork fat in a food processor.

Using on/off turns, blend the mixture until finely ground.

Transfer the mixture to a bowl.

Repeat with the remaining pork and pork fat.

Gently mix sage, salt, mace, black pepper, coriander, and sugar into the ground pork mixture.

Stir in 1/4 cup of beer.

Cover and chill overnight.

Form the pork mixture by tablespoonfuls into 1 1/4- to 1 1/2-inch-diameter patties; place on a baking sheet.

Heat a large nonstick skillet over medium heat.

Working in batches if necessary, add sausage patties to the skillet and cook until browned on the bottom, about 5 minutes.

Add the remaining 1/2 cup of beer to the skillet; cover with the lid slightly ajar and cook until the beer evaporates, 6 to 7 minutes.

Turn the patties over and cook until brown on the bottom and cooked through, about 5 minutes longer.

Transfer sausage patties to a platter.

Serve with Beer and Horseradish Mustard and soft pretzels.