Breakfast Sausage Links

4 Tsp Kosher salt
1/2 Tsp Dried thyme
2 Tsp Dried leaf sage crumbled
1 small Onion finely chopped
2 Lb Lean pork, trimmed, cut 1/2" cube and chilled
3/4 Lb Fresh pork fat, cut 1/2" cubes, chilled

Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind to powder.

Sprinkle onion and spices over meat and fat in bowl and mix well.

Put 1/2 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 hours, but no more than 24 hours. Stuff casings, tying every 3". Refrigerate sausages at least 12 hours, or for as long as 48 hours.

For longer storage, freeze. Cook in your usual manner.

Yield: about 2 3/4 lbs.