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Preparation > Pork sausage with Gorgonzola cheese

Grind the meat using a 10mm sieve or chop with a knife;

Mix the meats with all the ingredients, except the Gorgonzola cheese;

Let it rest for 12 hours in a refrigerated environment;

Add the Gorgonzola cheese and mix lightly so as not to completely crush the cheese;

Stuff into natural pork casings;

Let it rest for 12 hours in a refrigerated environment.

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Recipe > Pork sausage with Gorgonzola cheese