Ingredients
5lb. lean pork shoulder, ground 3 times and chilled
1 large onion, grated
1 Tbsp. salt
1 tsp. pepper
1/2 tsp. allspice
1/2 tsp. cloves
1 cup stock (chicken broth)
5 ft hog casing
Preparation
Add seasonings to the meat, mix well. Add the stock. Fill casings and tie at regular intervals to make links Boil until cooked. Then fry the sausage to give it nice markings and to crisp the casing.
