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• 4 pounds ground pork, not too lean
• 1 tablespoon salt
• 1 teaspoon allspice
• 1 cup chicken broth or stock

• 1 large onion, grated
• 1 1/2 teaspoons ground black pepper
• 1/3 teaspoon ground cloves
• Pork casings

1. Soak casings in lukewarm water for 30 minutes. Flush thoroughly by running cold water through casing until salt is removed.
2. Mix all meat and spice ingredients, reserving liquids until last.
3. Use sausage maker and stuff meat mixture into casing. Tie off stuffed casing into dinner-sized portions.
4. Freeze immediately or cook.
5. To cook, bring sausages to a boil in water, then quicky removefrom the water and brown on all sides in a hot Skillet.