Breakfast Sausage Links Recipe

• 4 tsp Kosher salt
• 1/2 tsp Dry thyme
• 2 tsp Dry leaf sage, crumbled
• 1 sm Onion, finely minced 2 lb Lean pork,trimmed,cut 1/2")) Cubes and chilled 3/4 lb Fresh pork fat, cut 1/2"))) Cubes and chilled

1. Combine salt, thyme, sage and peppercorns in spice mill or possibly mortar and grind to powder.
2. Sprinkle onion and spices over meat & fat in bowl and mix well.
3. Put 1/2 of mix in food processor and process to fine pure.
4. Remove to bowl and repeat with remaining 1/2.
5. Cover and chill for at least 6 hours., but no more than 24 hours.
6. Stuff casings, tying every 3".
7. Chill sausages at least 12 hours, or possibly for as long as 48 hours.
8. For longer storage, freeze.
9. Cook in your usual manner.
10. Yield: abt.
11. 2 3/4 lbs.

kosher salt, thyme, leaf sage, onion

Taken from cookeatshare.com/recipes/breakfast-sausage-links-91991 (may not work)