Breakfast Sausage Links
Submitted by Toots
From-scratch breakfast sausage links made with pork, fresh pork fat, sage, thyme, and cracked peppercorns stuffed into natural casings. A charcuterie project that rewards patience with incredible flavor.
YIELD
3 poundsPREP
30 minCOOK
0 minREADY
18 hrsMaking your own sausage links from scratch is one of those kitchen projects that feels deeply satisfying the moment you hear that first sizzle in the pan.
Lean pork and fresh pork fat get ground to a fine puree with sage, thyme, cracked peppercorns, and onion, then stuffed into natural casings and tied off into neat 3-inch links. An overnight rest in the fridge lets the flavors marry and the texture firm up.
The result? Snappy, juicy breakfast links with a clean pork flavor and aromatic spice that no store-bought brand can touch.
Chef Tips
- Keep everything cold. The meat, the fat, the bowl, even the food processor blade. Cold fat emulsifies better and gives you a smoother sausage.
- Process in two batches for an even puree. Overloading the food processor gives you chunky results.
- The 12-hour refrigeration after stuffing isn’t optional. It lets the casings tighten and the seasoning bloom.
- If you don’t have casings, shape the mixture into patties instead. Same great flavor, no special equipment needed.
Ingredients
Directions
Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind to powder.
Sprinkle onion and spices over meat and fat in bowl and mix well.
Put ½ of mixture in food processor and process to fine pure.
Remove to bowl and repeat with remaining ½. Cover and refrigerate for at least 6 hrs, but no more than 24 hrs.
Stuff casings, tying every 3 inches.
Refrigerate sausages at least 12 hrs, or for as long as 48 hrs.
For longer storage, freeze.
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