Breakfast Sausage Links

• 4 teaspoons kosher salt
• 1/2 teaspoon thyme dried
• 2 teaspoons sage leaves dried, crumbled
• 1 small onions chopped
• 2 pound pork lean, trimmed, cut into 1/2 inch cubes
• 3/4 pound pork fat fresh, cut into 1/2 inch cubes

1. Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind to powder.
2. Sprinkle onion and spices over meat and 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 inches.
7. Refrigerate sausages at least 12 hrs, or for as long as 48 hrs.
8. For longer storage, freeze.

kosher salt, thyme, sage, onions, pork lean, pork fat fresh

Taken from recipeland.com/recipe/v/breakfast-sausage-links-38490 (may not work)