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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 pounds lean ground beef
¾ pound lean ground pork
1 pound side pork, unsalted, cut in ¼ inch cubes
3 teaspoons salt
1 teaspoon black pepper
1 teaspoon allspice
¼ teaspoon ground cloves
1 teaspoon sugar
¼ cup beer, cognac, or brandy
1 tablespoon sugar
1 ½ tablespoons salt
1 teaspoon saltpeter, optional
Combine beef, ground pork, salt, pepper, allspice, cloves, 1 teaspoon sugar, and beer, cognac, or brandy; mix thoroughly. Knead until very smooth. Add side pork, kneading it in very well. If mixture seems dry, add water until it is the consistency of a meat loaf mixture. Put mixture into sausage press, pastry bag, or large cookie press, and press into sausage casings, packing it in well, so that there are no air bubbles. Tie in 4 inch lengths with string.
Rub sausages with a mixture of 1 ½ tablespoons salt, 1 tablespoon sugar, and 1 teaspoon saltpeter. Cover and refrigerate for 2 days, turning sausages as a brine collects in the pan. Remove from brine, rinse, and smoke in meat smokehouse or over very low coals on covered barbecue for 3 to 4 hours, adding dampened hickory chips to fire, which should be low so that sausages neither break nor burn. Refrigerate, freeze, or serve immediately. Slice to serve. Makes about 4 pounds of sausage.