Breakfast Sausage Links
Yield
3 poundsPrep
30 minCook
0 minReady
18 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
kosher salt
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| 2 | teaspoons |
sage leaves
dried, crumbled |
*
|
| 1 | small |
onions
chopped |
|
| 2 | pound |
pork
lean, trimmed, cut into 1/2 inch cubes |
|
| ¾ | pound |
pork fat
fresh, cut into 1/2 inch cubes |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
kosher salt
|
|
| 2.5 | ml |
thyme
dried |
*
|
| 1E+1 | ml |
sage leaves
dried, crumbled |
*
|
| 1 | small |
onions
chopped |
|
| 907.2 | g |
pork
lean, trimmed, cut into 1/2 inch cubes |
|
| 340.2 | g |
pork fat
fresh, cut into 1/2 inch cubes |
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.
