Grind the 700g pork shoulder and 300g pork belly into a coarse mixture using a meat grinder.
Mix the ground meat with 15g salt, 3g pepper, 15g minced garlic, 2g thyme, and 50g wine until well combined.
Stuff the seasoned meat mixture firmly into the 100g natural hog casings, twisting into individual sausages.
Sesli anlatım, porsiyon ayarı ve daha fazlası
