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  Breakfast Sausage Links
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 360
Ingredients:
4 tsp Kosher salt
1/2 tsp Dried thyme
2 tsp Dried leaf sage, crumbled
1 small 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
Instructions:
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.

Cook in your usual manner. Yield: abt. 2 3/4 lbs.
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