Name: Breakfast Sausage Links
Yield: Makes about 2¾ pounds
Cuisine: American
Ingredients: ½ teaspoon dried thyme; 4 teaspoons coarse (kosher) salt; ¾ pound fresh pork fat, cut into ½-inch dice and chilled; 2 teaspoons dried leaf sage, crumbled; 2 pounds lean, trimmed pork, cut into ½-inch dice and chilled; ¼ to ½ teaspoon whole white peppercorns, or to taste; 1 very small onion, finely chopped

Preparation info

Makes about
2¾ pounds

Difficulty
Medium

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

“Little pig” sausages have appeared on American breakfast tables for generations. The seasoning in the recipe that follows is to our taste—rather light on the sage and onion, which so often overpower sausage mixtures. The texture is close-grained but tender, and the meat is succulent without tasting fatty.

Ingredients

4 teaspoons coarse (kosher) salt
½ teaspoon dried thyme
2 tea

Method

Combine the salt, thyme, sage, and peppercorns in a spice mill or mortar and grind to a powder.
Sprinkle the onion and spices over the meat and fat in a large bowl and mix well.
Put half the mixture in the container of a food processor and process to a very fine puree (if you are using a meat grinder, follow the

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Breakfast Sausage Links

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of