Ingredients:

1 lb loaf sourdough bread (approximately 10-12 slices) 
cut into 1/2 inch cubes
4 tbsp rendered Schaller & Weber bacon fat
1/2 lb Schaller & Weber Nurnberger sausages
1 medium yellow onion, diced
2 celery ribs, diced
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
1 tsp pepper
1 1/2 cup chicken broth
2 medium eggs
1/2 cup candied or toasted pecans, chopped fine
1 large apple, diced
1 tsp sea salt

Directions:
Preheat your oven to 250 degrees.
Cut bread into ½” chunks and place onto two baking sheets. Bake in oven
until bread is toasted but still gives when it’s squeezed, 
approximately 40 minutes. Set aside in a large mixing bowl.
 
Cook your Schaller & Weber Nurnberger sausages over medium heat until 
golden brown, cutting sausages into smaller chunks with a spatula or 
wooden spoon as they cook.
Remove sausages from the pan but leave the rendered fat, add tbsp. of
rendered Schaller & Weber bacon fat.

Once the fat melts into the butter, add the diced celery and onion. 
Cook until the vegetables are tender but not brown, approximately 5 min.
Add fresh herbs and cook until you can smell the thyme and sage, add 3/4
cup chicken broth and bring to a simmer.
 
Remove from heat, pour over toasted bread, and toss to coat.

In a medium bowl wisk together 2 medium eggs and remaining chicken broth
Add egg and broth mixture, pecans, cooked sausage, and apples to the
bread and vegetable mix and toss again.

Butter a 8 x 12 baking dish and pack stuffing mix in, pressing down 
gently. Cover with foil and cook in oven approximately 40-50 minutes. 
Remove foil and cook for another 10 minutes, 
until the top of the stuffing crust is golden brown.