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Preparation > Thin Pork Sausage with Onion

Grind the meat twice using a 4mm disc to make it very fine;

Chop the onion into small pieces;

Sauté the onions until translucent and let cool;

Mix the meat with the onion and all the other ingredients;

Let it rest for 12 hours in a refrigerated environment;

Stuff into natural lamb casings;

Let it rest for 12 hours in a refrigerated environment;

Cook in water at 90°C for 30 minutes;

Finish in a frying pan with olive oil before consuming.

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Recipe > Thin Pork Sausage with Onion