Frying Sausages with Porcini Mushrooms

Soak dried porcini mushrooms (20 g) in part of the water (120 g), then chop finely. Sauté onion (80 g) until soft and cool.

Grind pork (1000 g). Add salt (14 g), mushrooms with their water, onion, garlic (4 g), and sugar-free mustard (10 g). Mix until sticky.

Stuff natural casing, form sausages, and grill or pan-fry until browned and 70 °C inside. Blanch for 5-10 minutes in hot water first if desired.