Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   minced garlic
   2      tablespoons   kosher salt
   1      tablespoon    freshly ground black pepper
   1      teaspoon      red pepper flakes
   2      teaspoons     cayenne
   3      tablespoons   paprika
     1/4  teaspoon      ground mace
     1/2  teaspoon      dried thyme
   2      tablespoons   sugar
   5      pounds        pork butt -- fat and lean
                        separated -- cut into 2 inch
                        cubes
     1/2  cup           cold water
   1 1/2  teaspoons     liquid smoke
   1      medium        or wide hog casings

Preparation:

Mix the garlic, salt, spices, and thyme with the sugar in a small bowl. Separate the meat and fat into 2 bowls, and rub each thoroughly with the spice mixture. Cover and refrigerate overnight. Grind the fat in a meat grinder fitted with a 1/4-inch plate. Grind the lean meat using a 3/8-inch plate. Mix the meat and fat together in a large bowl, stir the liquid smoke into the cold water and add to the meat. Knead until the water is absorbed and the spices well blended. Stuff the mixture into the hog casings. Dry for 2 hours uncovered in the refrigerator. Hot-smoke in a covered barbeque or smoker at about 250F for 2 1/2 to 3 hours. Don't let them shrivel. Use immediately or freeze. Makes about 5 pounds. Adapted from "Hot Links and Country Flavors" by Bruce Aidells and Denis Kelly