for 30 minutes, fill a large bowl with the coconut
vinegar and 2 quarts of water. Place the casings in the
liquid to soak for 30 minutes.
- Remove the pork meat and fat from the freezer
and grind it using the coarse disk of a meat grinder (I
use my KitchenAid food grinder attachment). In a large
bowl, place the ground pork butt and fat, broth, cheese,
green onions, garlic, and salt; combine well using your
hands. Cook up a small dab of the sausage mixture in a
skillet over medium heat; taste the cooked sausage and
add more salt to the raw sausage mixture, if desired.
Place the bowl of sausage in the freezer for 30 minutes
to chill and firm up before stuffing the casings. - Load a sausage stuffer (I use my KitchenAid
sausage stuffer attachment) with the presoaked casings
and stuff the casings by pushing the sausage mixture
through the attachment. Twist the sausages into links
about 5 inches in length. (Note: If you do not have a
sausage stuffer, you can form the sausage mixture into
12 large patties instead.) Refrigerate the sausages for a
few hours to allow the flavors to meld. Cook them
within 3 days. - To cook the sausages, melt 1 tablespoon of lard
or coconut oil in a large skillet over medium heat. Poke
a few small holes in each sausage link. Sauté the
sausages for 10 minutes or until their internal
temperature reaches 160°F. Serve with keto dipping