How to Make Breakfast Sausage

In a large bowl, season the pork belly with the salt, sage, black pepper and white pepper.

Toss the pork with the seasonings until evenly coated. Refrigerate, covered, overnight.

Open one end of the casing and rinse the inside several times with cold water.

Lightly grease the stuffing tube and slip all but 6 inches of a casing onto the tube, leaving the trailing end untied.

Set up the meat grinder with the coarse grinding plate. Working over a large bowl, gently feed the meat through the grinder.

Start pressing the sausage mixture very slowly out of the stuffer until the meat emerges from the tube.

Now tie a knot at the trailing end of the casing.

Continue feeding the sausage mixture into the casing, using your free hand to regulate how tightly the sausage is packed; make sure not to overstuff the casing. When the casing is nearly stuffed, tie off the other end.

Lay the sausage on a damp surface. Starting at one end, pinch off the first link by pinching your fingers into the sausage to separate the filling; 4 inches is a good average length. Then, roll the link toward you 3 to 5 times, creating a twist in the casing. Move down to form the next link, rolling 3 to 5 times in the opposite direction (this prevents unraveling).

Remove any air pockets by piercing the sausage links all over with a needle. Cook the sausages and serve.