4 ts Kosher salt

1/2 ts Dried thyme

2 ts Dried leaf sage, crumbled

1 sm Onion, finely chopped

2 lb Lean pork,trimmed,cut 1/2">>

Cubes and chilled 3/4 lb Fresh pork fat, cut 1/2">>>

Cubes and chilled

Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind to pwdr. Sprinkle onion and spices over meat & fat in bowl and mix well. Put 1/2 of mixture in food processor and process to fine pure. Remove to bowl and repeat with remaining 1/2. Cover and refrigerate for at least 6 hrs., but

no more than 24 hrs. Stuff casings, tying every 3". Refrigerate sausages at least 12 hrs, or for as long as 48 hrs. For longer storage, freeze.