French Garlic Sausage

Procedure

1. Cut the meat and fat into cubes small enough to fit into the grinder. Chill thoroughly.
2. Simmer the pork rind in salted water at least 2 hours, or until very tender. Chill thoroughly.
3. Grind the meat once with the large die and again with the medium die. If necessary, chill the meat between grindings.
4. Repeat this grinding p