Ingredients
- 6 hrs
- 1 onion
- 1/2 mixture in food processor
- 525 gr pork (lean)
- 190 gr pork fat (fresh)
- 12 gr kosher salt
- 1 gr thyme (dried)
- 1 gr leaf sage (dried)
no more than 24 hrs. Stuff casings, tying every 8 cm. Refrigerate sausages at least dozen hrs, or for as long as 48 hrs. For longer storage, freeze.
