French Garlic Sausage

French Garlic Sausage

Yield: 7 lb (3.5 kg)

Ingredients:
- 6 lb (3 kg) Pork and pork excess weight
- 1 lb (500 g) Pork rind
- 2 tbsp (30 g) Salt
- 11�"2 tsp (3 g (7 mL)) Black pepper
- 2 tsp (8 g) Beaten garlic
- 1�"2 tsp (2 mL) Floor sage
- 1�"2 tsp (2 mL) Dried marjoram
- 1�"2 tsp (2 mL) Dried thyme
- 4 fl oz (125 mL) Dry white wine

Directions:
1. First, minimize the meat and bodyweight into cubes very low adequate to in good shape into the grinder. Chill adequately.
2. Next, simmer the pork rind inside salted water at minimum amount 2 hours, right until exceptionally soft. Chill correctly.
3. Then, grind the meat after with the huge die and back with the medium die. If important, chill the meat in between grindings.
4. Then, repeat this grinding process with the pork rind. Combine the floor pork rind with the flooring meat.
5. Then, blend the salt and spices with the wine. Insert to the floor meat and mix very carefully through hand.
6. Finally, things into hog casings.