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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6 to 8
5 pounds pork butts, coarsely ground
1 teaspoon whole mustard seeds, pulverized
1 teaspoon whole allspice
½ teaspoon whole black peppercorns
½ large onion
1 large clove garlic, finely minced
¼ cup sea salt
½ cup water
Mix thoroughly, and stuff into casings. Poach or boil for 20 minutes.