Recipes Breakfast Sausage Links 5.0 (1) 1 Review To ensure a terrific filling, these sausage links are made with fresh-ground pork belly seasoned simply with sea salt, sage, and black and white pepper. By Daniel Boulud Daniel Boulud Instagram The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai in addition to New York City, Boston, Washington, D.C., Palm Beach, Miami and Toronto. Daniel is mostly known for the eponymously named restaurant he owns in New York City, which received two Michelin stars for its cuisine.One of America's top culinary authorities, Chef Daniel Boulud hails from Lyon, France. He has continually evolved cuisine since arriving in New York City in 1982. He has also expanded his reach to properties across the U.S., as well as Toronto, Montreal, Dubai, Singapore, and The Bahamas.Although he has received many accolades for his culinary empire, his inspiration remains grounded in the rhythm of the seasons. Boulud's signature remains the soulful, French dishes rooted in contemporary flair he brings to his restaurants around the world. Food & Wine's Editorial Guidelines Updated on June 15, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Matthew Armendariz Active Time: 45 mins Total Time: 45 mins Yield: 50 4-inch links Ingredients 4 1/2 pounds skinless, boneless pork belly, cut into 1/2-inch cubes 5 teaspoons fine sea salt 4 teaspoons ground sage 2 teaspoons coarsely ground black pepper 2 teaspoons finely ground white pepper 17 feet sheep casing in salt (24-26mm) Canola oil, for greasing Directions In a large bowl, combine the pork belly, salt, sage, black pepper and white pepper. Mix well and refrigerate, covered, overnight. Place the meat grinder attachment with the blade, coarse grinding plate and 1-cm stuffing tube in the freezer. Open one end of the casing and rinse the inside several times with cold water. Set up the grinder attachment with the coarse plate. Working over a large bowl, gently press the meat through the grinder. Clean the grinder, then set it up again with the stuffing tube attachment (this time, without the blade and coarse grinding plate). Lightly grease the stuffing tube. Slide the casing on the stuffing tube, leaving about 2 inches of overhang. With the mixer on low speed, pass a handful of meat through the machine. Once the sausage begins to collect in the casing, form the sausage with your hands and tie the end of the casing in a knot. Increase the speed and pass the remaining meat through the stuffing tube, holding the sausage loosely in one hand to control how tightly the sausage is packed. Lay the sausage on a damp surface. Twist the sausage into 4-inch links. Remove any air pockets by piercing the sausages with a needle. The sausages can be refrigerated for up to 1 week, or frozen for up to 3 months. Serve sausages poached, grilled or pan-fried. Rate it Print