Breakfast Sausage Links

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

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

Americas
United States
Main course
Spicy
Gluten-free
Breakfast

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