Breakfast Sausage Links
Ingredients
4 teaspoons Kosher salt
1/2 teaspoon Dried thyme
2 teaspoons Dried leaf sage, crumbled
1 pound sm Onion, finely chopped 2 Lean pork,trimmed,cut ½"))
pound Cubes and chilled ¾ Fresh pork fat, cut ½")))
Cubes and chilled
Preparation
1
2
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.
3
Stuff casings, tying every 3". Refrigerate sausages at least 12 hrs, or for as long as 48 hrs. For longer storage, freeze.
4
Cook in your usual manner.
5
Yield: abt. 2 3/4 lbs.
Tools
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Yield:
1.0 servings
Added:
Thursday, December 3, 2009 - 12:06am
