Pork and Cheddar Sausages

prep time: 20 minutes, plus 3 to 4 hours to chill meat, soak casings,
and rest sausage cook time: 10 minutes yield: 12 sausages (1 per
serving)

2½ pounds pork butt
½ pound pork fat
½ cup coconut vinegar
6 feet medium hog casings
⅓ cup ice-cold beef or chicken bone broth,
homemade (here) or store-bought
2 cups finely diced sharp cheddar cheese
¼ cup chopped green onions or 2 tablespoons dried
chives
Cloves squeezed from 1 head roasted garlic, or 2
cloves raw garlic, smashed to paste
1 tablespoon fine sea salt
1 tablespoon lard or coconut oil, for the pan
Keto dipping sauce(s) of choice, such as stone-
ground mustard, for serving (optional)

1. Line a rimmed baking sheet with parchment
   paper. Cut the pork butt and fat into 1-inch cubes and
   spread them out on the lined baking sheet. Freeze for 1
   hour.


2. After the meat and fat have been in the freezer