• Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
• cook your onions and place into small bowls. The weight of the onions in the recipe reflects "cooked weight" not raw weight.
• Grind your very chilled meat/fat along with the sauteed and caramelized onions on a medium plate (6mm). Rechill your meat after grinding. You want the temp to be below 34f (1c)
• Mix the chilled meat, spices, and any liquids till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
• Stuff your sausage into it's casing. (I like to refrigerate my sausage overnight but with a fresh sausage it's not necessary.)
• Cook your sausage to an internal of 155f (68c)

Storage Instructions

• Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
• You can also place these sausages in a vacuum sealed bag and freeze for later.