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Breakfast Sausage Links

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Submitted by Toots

YIELD

3 pounds

PREP

30 min

COOK

0 min

READY

18 hrs

Ingredients

4 2E+1
TEASPOONS ML KOSHER SALT
½ 2.5
TEASPOON ML THYME
dried *
2 1E+1
TEASPOONS ML SAGE LEAVES
dried, crumbled *
1 1
SMALL SMALL ONIONS
chopped
2 907.2
POUND G PORK
lean, trimmed, cut into 1/2 inch cubes
¾ 340.2
POUND 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 336g (11.9 oz)
Amount per Serving
Calories 1031 69% from fat
 % Daily Value *
Total Fat 80g 122%
Saturated Fat 28g 139%
Trans Fat 0g
Cholesterol 274mg 91%
Sodium 2508mg 104%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 144g
Vitamin A 0% Vitamin C 3%
Calcium 9% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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