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1kg pork shoulder 500g pork fat, put in the freezer forat least an hour 100ml red wine 3 cloves of garlic, crushed Leaves from 2 thyme sprigs, finely chopped 200cm sausage skin 1 tbsp salt A large twist of pepper
Serves: 4Preparation Time: 10 minutes, chilling time 12 hoursCooking Time: 1½ HOURSTools: Compact Chopper / Grinder / Meat Grinder/ Grinding Mill
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