Breakfast Sausage Links
Ingredients
4 ts kosher salt
1/2 ts thyme
2 ts leaf sage
1 onion
2 lb pork
3/4 lb pork fat
1/2 mixture in food processor
6 hrs
Instructions
no more than 24 hrs. Stuff casings, tying every 3". Refrigerate sausages at least 12 hrs, or for as long as 48 hrs. For longer storage, freeze.