Yesterday, Monday, I wanted some eggs and sausage for breakfast. I like breakfast links and I like my breakfast links. I sure thought I had some. After digging thru the new freezers finding old ham and andouille (used them yesterday for supper) and NOT finding any sausage links.... Well you know what had to happen today. First, remember those ham chunks and andouille I mentioned. Yesterday was red beans and rice Monday in coon-ass land! This chucks of homemade Easter left overs I made and smoked. I had the cable guys here re-stringing cable from the twister Thursday and they kept commenting on the aroma. LOL Anyway Today I made sausage links.I used Pop's recipe 1/3C Canning salt 1/4C Sage ( I only had ground) 1/4C Pepper Then one Tbsp per pound. That was 4 pounds. I noticed a sizable difference in the sage too. Generally I use rubbed sage, this was ground and had been here since Thanksgiving so it wasn't too old but it just lacked the smell. So I added more after tasting the sample patty. You can add anything you want and it just doesn't get any better IMHO. 65 links, and believe it or not my meat to casing ratio was perfect. I did not cut the casing once! No holes, no blow outs, no air pockets..... I just can't imagine whats wrong. I'll let it rest in the reefer overnight and dry a little then cut 'em and vac-seal 'em tomorrow. I put usually 6 to a package, you can always thaw more than on package! Taste outstanding! Could have used a bit more fat. I Even got the bag of extra pork fat cap and threw some in and its still a bit dry. The secret to breakfast sausage is fat! Anyhow.... I made sausage and it is good, Thanks Mr Fassett for teaching us all.