Preparation:
combine pork, allspice, pepper, garlic, salt, and liquid smoke-mix well add water slowly and mix well run cold water through casings and soak for 2 hours, drain return to cold water blow through one end, discarding any sections with holes, and drain well fit sausage tube onto a meat grinder slide casings onto tube, tie end of casing loosely fill casings, tie into 18-inch links hang in the refrigerator to chill for 24 hours prepare as desired or freeze to store |
