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Breakfast Sausage Links


4 teaspoons Kosher salt
1/2 teaspoon Dried thyme
2 teaspoons Dried leaf sage; crumbled
1 small Onion; finely chopped
2 pounds Lean pork,trimmed; cut 1/2 inch Cubes and chilled
3/4 pounds Fresh pork fat; cut into 1/2 inch Cubes and chilled

Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind. Put 1/2 of mixture in food processor and process to fine puree. Remove to Stuff casings, tying every 3 inches.. Refrigerate sausages at least 12 hrs, then Cook in your usual manner.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.