🫙 From the Spice Rack
Breakfast Sausage Links
4 ts Kosher salt 1/2 ts Dried thyme 2 ts Dried leaf sage, crumbled 1 sm Onion, finely chopped 2 lb Lean pork,trimmed,cut 1/2">> Cubes and chilled 3/4 lb Fresh pork fat, cut 1/2">>>...
sideeasy
Ingredients5 items
Ingredients
- 4tsp kosher salt
- 1/2tsp dried thyme
- 2tsp dried leaf sage, crumbled
- 1small onion, finely chopped
- 2lblean pork,trimmed,cut 1/2">>
Directions
- 1
4 ts Kosher salt 1/2 ts Dried thyme 2 ts Dried leaf sage, crumbled 1 sm Onion, finely chopped 2 lb Lean pork,trimmed,cut 1/2">> Cubes and ch
- 2
Sprinkle onion and spices over meat & fat in bowl and mix well
- 3
Put 1/2 of mixture in food processor and process to fine pure
- 4
Remove to bowl and repeat with remaining 1/2
- 5
Cover and refrigerate for at least 6 hrs. but no more than 24 hrs
- 6
Stuff casings, tying every 3"
- 7
Refrigerate sausages at least 12 hrs, or for as long as 48 hrs
- 8
For longer storage, freeze.