Breakfast Sausage Links
By: Anonymous
Published: Thursday, December 3, 2009 - 12:06am

Ingredients




4 teaspoons Kosher salt
1/2 teaspoon Dried thyme
2 teaspoons Dried leaf sage, crumbled
1 pound sm Onion, finely chopped 2  Lean pork,trimmed,cut ½"))
pound Cubes and chilled ¾  Fresh pork fat, cut ½")))
Cubes and chilled

Preparation

1 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. 2 Put 1/2 of mixture in food processor and process to fine pure. Remove to bowl and repeat with remaining 1/2. Cover and refrigerate for at least 6 hrs., but no more than 24 hrs. 3 Stuff casings, tying every 3". Refrigerate sausages at least 12 hrs, or for as long as 48 hrs. For longer storage, freeze. 4 Cook in your usual manner. 5 Yield: abt. 2 3/4 lbs.