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Breakfast Sausage Links
4 teaspoons kosher salt
1/2 teaspoon dried thyme
2 teaspoons dried leaf sage, crumbled
1 small onion, finely chopped
2 pounds lean pork, trimmed, cut 1/2 inch cubes and chilled
3/4 pounds fresh pork fat, cut into 1/2 inch cubes and chilled
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.
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Breakfast Sausage 02