4 teaspoons Kosher salt
1/2 teaspoon Dried thyme
2 teaspoons Dried leaf sage; crumbled
1 small Onion; finely chopped
2 pounds Lean pork,trimmed; cut 1/2 inch Cubes and chilled
3/4 pounds Fresh pork fat; cut into 1/2 inch Cubes and chilled
Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind. Put 1/2 of mixture in food processor and process to fine puree. Remove to Stuff casings, tying every 3 inches.. Refrigerate sausages at least 12 hrs, then Cook in your usual manner.