Ingredients: 1 hog head, preferably scalded, not skinned 2 additional snouts 2 or 3 pork hearts 3 pork tongues Chunks shoulder fat 3 loaves day old bread 6 cloves garlic 3 T salt 1 large onion, browned 1 T marjoram 1 T pepper 1 tsp allspice 1 tsp cloves 1 tsp ginger salt to taste Directions:Cut meat fist size, soak in cold water overnight. In morning wash meat, salt, and boil until tender. Debone and grind. Keep warm. Soak bread in water, sqeeze dry, and grind. Mash garlic in salt. Mix all ingredients together. Stuff into casings. Strain head stock, putin large kettle. Bring to a boil and cook sausages slowly about 20 minutes. Rinse in cold water. Hang on rods to cool. To serve, fry slowly until brown. (If the above pork ingredients are not available other sections of pork may be used such as roast.) |