2 Pounds Pork Shoulder
½ Teaspoon Allspice
2 Teaspoons salt
½ Teaspoon pepper
6 Ounces onion
1/4 cup water
Sausage casings, about 14 feet, 1 inch in diameter
Cube the pork then grind the pork course. Combine all other ingredients except the water in a large bowl. Cover refrigerate overnight.
Remove meat mixture from fridge about an hour before stuffing. Add 1/4 c. lukewarm water. Cook a little sausage to test for the salt level. Rinse natural casings in cold water. Tie one end of casing. Put other end on the stuffing tube. Stuff Fill casing about eight inches long, then twist three turns in one directions. Stuff next casing eight inches long then twist three turns in the opposite direction. Arrange sausages in a circle and let dry for about an hour. Either wrap in plastic wrap then Ziploc bag or vacuum seal.