Breakfast Sausage Links

1. 1

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

2. 2

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

3. 3

   Put 1/2 of mixture in food processor and process to fine pure.

4. 4

   Remove to bowl and repeat with remaining 1/2.

5. 5

   Cover and refrigerate for at least 6 hrs, but no more than 24 hrs.

6. 6

   Stuff casings, tying every 3 inches.

7. 7

   Refrigerate sausages at least 12 hrs, or for as long as 48 hrs.

8. 8

   For longer storage, freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.