Breakfast Sausage Links

Preparation info
  • Makes about

    2¾ pounds

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

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.


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


  1. Combine the salt, thyme, sage, and peppercorns in a spice mill or mortar and grind to a powder.
  2. Sprinkle the onion and spices over the meat and fat in a large bowl and mix well.
  3. 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