Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------FROM: LYNDA WEAVER--------------------------
2 lb Pork butt
1/2 lb Pork fat
1/3 lb Ham and ham fat
Cloves,
8-10 medium garlic cloves,
-peeled
1 ts White pepper
2 tb Sage
1 pn Cayenne
2 ts Black pepper
2 ts "quatre epices" (1 part
-nutmeg,
Ginger, and 7 parts white
-pepper)
2 tb Salt

Grind the pork butt, pork fat, ham and garlic on the large grind of a
meat grinder. Place ground meat in a bowl and add spices, mixing
thoroughly. You can saut a samll quantity of the mixture and taste
for seasoning. You may want to add more spices, salt, pepper or
garlic. Stuff sausages into pork casings (available at most large
meat stores or you friendly local butcher) Makes about 6 4-inch
sausages. You can sautthe sausages over low heat with a little butter
for 15 to 20 minutes, or poach in simmering liquid. You may grill
them as well. Serve with cold beer. From: The Book of Garlic

Submitted By PAT STOCKETT On 08-10-95

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