rinse and soak your natural hog casings for at least 1-3 hours
Cut the pork skin into small pieces. Add the onion and pork skin in simmering water and simmer for 20-30 minutes. Once finished grind the pig skin and onion on a 3mm plate. Set aside to cool.
Chill your meat and fat. The temp of your meat and fat should be just above freezing.
You will Grind your meat and fat separately. The first grind will be on a 10mm plate. The second grind will be on a 6mm plate. Make sure your meat is chilled at every step in this process.
In your food processor (with sharp blades) add the meat, salt, and 1/3 of the ice. Chop your meat till it becomes a smooth batter. The temperature need to remain between 36F - 42F
Next add the fat, the pigskin/onion mixture, the rest of the seasonings, and 1/3 more ice. Chop till mixture is homogenous.
Finally add the parsley and the last 1/3 crushed ice and chop for 30 seconds more. The meat temperature needs to remain below 58FF. Ideally 53F - 55F. If it gets too hot the emulsion will break.
Stuff your farce into the sausage casings and twist into links
Heat a pot of water to 176F and poach the sausage for 30-35 minutes
Once cooked you can refrigerate, freeze for later, or enjoy now!!