Breakfast Sausage Links

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Breakfast Sausage Links

Ingredients

  • 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 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.

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