Ingredients
- 6 hrs
- 1 onion
- 1/2 mixture in food processor
- 2 lb pork (lean)
- 3/4 lb pork fat (fresh)
- 4 ts kosher salt
- 1/2 ts thyme (dried)
- 2 ts leaf sage (dried)
no more than 24 hrs. Stuff casings, tying every 3". Refrigerate sausages at least 12 hrs, or for as long as 48 hrs. For longer storage, freeze.
