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Homemade Sausage With Onions

3 Servings
2 lb pork
1 lb fat salt pork
8 cl garlic
8 peppercorns
3 t salt

Run the all the pork and 1/2 pound of the salt pork through the coarse
plate of the mincer. Run the remaining 1/2 pound salt pork through the fine plate of the mincer. Mix the two ground meat mixtures together. Grind the garlic and add to the mixture, along with the peppercorns (coarsely cracked) and the salt.
Stuff the sausage skins and refrigerate for 5 to 6 hours. Prick sausage skin in several spots with a fork and saute in a little fat with onion. For prolonged storage, put sausage into enamelled or ceramic dish and cover with melted lard.

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