Anonymous Fri Oct 07 12:03:40 2005

1-1/2 lb. pork butt, cut into strips

1/4 lb. onions pared, blanched

1 tbsp. mint

1/4 tsp. cayenne pepper

1/4 tsp. ground marjoram

ground cloves, to taste

salt, to taste

sausage casings, as needed

Grind all ingredients once through fine (1/8-in.) die; mix well. Stuff into casings; tie off into links. Poach in 170 degree F water until internal temperature reaches 145 degrees F. Cool in temperate water; hot smoke using desired wood for 3 to 5 minutes.