Breakfast Sausage Links
Ingredients
12 gr kosher salt
1 gr thyme
1 gr leaf sage
1 onion
525 gr pork
190 gr pork fat
1/2 mixture in food processor
6 hrs
Instructions
no more than 24 hrs. Stuff casings, tying every 8 cm. Refrigerate sausages at least dozen hrs, or for as long as 48 hrs. For longer storage, freeze.