Recipe - Breakfast Sausage Links

4 teaspoon Kosher salt
One half teaspoon Dried thyme
2 teaspoon Dried leaf sage, crumbled
1 small Onion, finely chopped
2 pound Lean pork,trimmed,cut 1/2"
Cubes and chilled
Three fourths pound Fresh pork fat, cut 1/2"
Cubes and chilled

Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind
to pwdr. Sprinkle onion and spices over meat & fat in bowl and mix well.

Put One half of mixture in food processor and process to fine pure. Remove to
bowl and repeat with remaining 1/2. Cover and refrigerate for at least 6
hrs., but 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.

Cook in your usual manner. Yield: abt. 2 Three fourths lbs.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini