Breakfast sausage links

Yield: 1 servings

Measure Ingredient
4 teaspoons Kosher salt
½ teaspoon Dried thyme
2 teaspoons Dried leaf sage, crumbled
1 small Onion, finely chopped
2 pounds Lean pork,trimmed,cut 1/2\">>
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¾ pounds Fresh pork fat, cut 1/2\">>>
\N \N Cubes and chilled

Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind to pwdr. Sprinkle onion and spices over meat & fat in bowl and mix well.

Put ½ of mixture in food processor and process to fine pure. Remove to bowl and repeat with remaining ½. Cover and refrigerate for at least 6 hrs., but no more than 24 hrs.

Stuff casings, tying every 3". Refrigerate sausages at least 12 hrs, or for as long as 48 hrs. For longer storage, freeze.

Cook in your usual manner. Yield: abt. 2¾ lbs.

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