Breakfast Bangers

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2 pounds pork butt, diced into 1/4-inch pieces

1/2 pound fat back, diced into 1/4-inch pieces

2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

2 teaspoons finely chopped fresh sage leaves

2 teaspoons finely chopped fresh thyme leaves

1/2 teaspoon finely chopped fresh rosemary leaves

5 feet of 36 millimeter collagen casings

Shortening, to lubricate nozzle of stuffer

Special equipment - meat grinder

Combine diced pork with all other ingredients and chill for 1 hour.

Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin.

Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end.

Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. saute until brown and cooked through, approximately 10 to 15 minutes.

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