5 pounds Pork 1 large Onion 1 tablespoon Salt 1 teaspoon each.
Pepper and Cardamom.
1/4 teaspoon each.
Allspice and Cloves 1 can Bouillon or 1 cup basic Soup Stock.
Grind the pork 4 times, add the seasoning and mix well. Add the stock or bouillon a little at a time so it is all absorbed. Fill into small casing lightly ... do not pack it. Lamb or pork casings are best and can be bought at your butcher's.
To cook, bring the sausages to a boil in water to cover them. Then quickly remove and brown on all sides in a hot skillet. The water in which they were boiled should be thickened for a gravy, adding 2 tablespoons prepared horseradish.
This sausage may be kept for an indefinite length of time by simmering for 20 minutes in sufficient boiling water to cover; then removing to a stone crock. Add 3/4 cup vinegar and 4 tablespoons salt to the broth, bring it to a boil and pour this over the sausage in the crock. Have three cups of lard melted and pour this over the sausage and stock. Store in a cool place.