Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cube pork make sure you have a ratio of about 3 to one meat to fat . i use pork butt and works fine. run through meat grinder using a medium coarse blade. once. mix in remaining ingredients and run through again. stuff in to pork casings and freeze. cook as a raw sausage. or wrap in plastic wrap in medium sized links (about 1 inch diameter and about 6 inches long) wrap tightly and tie off ends and poach in almost boiling water at first, then increase to slow boil for ten minutes. remove and unwrap. put in freezer bags squeezing out air. freeze. to cook:thaw, reheat in skillet with a little butter until browned.

Target recipe: combine fennel, thyme, pepper and salt in a mortar and grind well but do not reduce to powder. add the garlic. combine this seasoning mixture, wine, meat and fat in a large bowl, and refrigerate, covered, for several hours or overnight. pass the cold mixture through a meat grinder with the coarsest disc inserted. attach the sausage funnel, gather the prepared casing onto it, and pass the ground mixture through the course disc again, filling the casing as you go. alternately, divide the mixture into batches and quickly grind in a food processor, being careful not to grind too fine. when all the batches are ground, knead them together in the bowl, then begin forcing through a large funnel into prepared casing.