Breakfast Sausage Links
Ingredients
- 4 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 2 teaspoon dried leaf sage, crumbled
- 1 small onion, finely chopped
- 2 pound lean pork, trimmed, cut 1/2 inch cubes and chilled
- 3/4 pound fresh pork fat, cut into 1/2 inch cubes and chilled
Instructions
Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind Put 1/2 of mixture in food processor and process to fine puree. Remove to stuff casings, tying every 3 inches. Refrigerate sausages at least 12 hrs, then cook in your usual manner.