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1
Get hog casings from your butcher.
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2
You may need to order them ahead of time.
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3
Pick up casings the day before you make the sausage and soak them overnight in a mild salt brine in your refrigerator.
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4
Rinse with cold water before using.
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5
Make mashed potatoes (packaged are fine).
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6
Chop onions finely and saute in a little Crisco.
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7
Do not let brown.
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8
Cool.
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9
Mix very thoroughly meat, mashed potatoes, onions, allspice, salt, pepper, bay leaves, oregano, powdered cloves and stock.
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10
Put a little vegetable oil on spout of grinder or sausage machine.
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11
Fry a pinch of mixture in Crisco to test the flavor.
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12
Add more seasonings if you need them.
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13
Flavor of allspice is important but should be subtle.
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14
Mixture should be light.
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15
Add more stock if needed.
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16
Rinse casings in cold water and cut into 16-inch pieces (approximately).
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17
Tie one end of each section.
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18
Fill grinder or sausage machine with meat mixture.
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19
Ease end of casing (about 2 inches) onto spout.
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20
Turn handle slowly.
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21
Stop turning 1 1/2 inches from end of casing.
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22
Don't pack sausage casing too tightly.
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23
Remove from spout and tie second end.
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24
Put in Baggies and freeze or refrigerate in a mild salt brine with Saltpeter, not more than 4 or 5 days.
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25
To cook, defrost and set oven at 250 degrees.
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26
In an open shallow pan, put 2 tablespoons of Crisco and 1/2 cup water (or just 1/2 cup water).
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27
Place sausages in pan and cook for 45 minutes.
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28
Turn once to brown evenly.
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29
At the end of 45 minutes, if not completely browned, turn heat to 350 degrees, but watch sausages so as not to burn them.
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30
For dinner, cut in 1 1/2-inch pieces.
