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Ingredients
- 4 tsp Kosher salt
- 1/2 tsp Dry thyme
- 2 tsp Dry leaf sage, crumbled
- 1 sm Onion, finely minced 2 lb Lean pork,trimmed,cut 1/2")) Cubes and chilled 3/4 lb Fresh pork fat, cut 1/2"))) Cubes and chilled
Directions
- Combine salt, thyme, sage and peppercorns in spice mill or possibly mortar and grind to powder. Sprinkle onion and spices over meat & fat in bowl and mix well.
- Put 1/2 of mix in food processor and process to fine pure. Remove to bowl and repeat with remaining 1/2. Cover and chill for at least 6 hours., but no more than 24 hours.
- Stuff casings, tying every 3". Chill sausages at least 12 hours, or possibly for as long as 48 hours. For longer storage, freeze.
- Cook in your usual manner.
- Yield: abt. 2 3/4 lbs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 88g | |
| Calories 31 | |
| Calories from Fat 2 | 6% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9305mg | 388% |
| Potassium 113mg | 3% |
| Total Carbs 7.05g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.7g | 2% |
| Protein 0.89g | 1% |
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