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Breakfast Sausage LinksRecipe : Breakfast Sausage Links
Procedure :
4 ts Kosher salt 1/2 ts Dried thyme 2 ts Dried leaf sage, crumbled 1 sm Onion, finely chopped 2 lb Lean pork,trimmed,cut 1/2">> Cubes and chilled 3/4 lb Fresh pork fat, cut 1/2">>> 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 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. Stuff casings, tying every 3". Refrigerate sausages at least 12 hrs, or for as long as 48 hrs. For longer storage, freeze. |
