| 1 | Mix all ingredients well. |
| 2 | Cover. |
| 3 | Refrigerate overnight. |
| 4 | Soak the natural casing in warm salt water until they become elastic about 30 minutes. |
| 5 | Using coarse cut again, grind mixture into casing using sausage nozzle. |
| 6 | Tie off at 6" to 12" links or 24" links with string at the beginning and end of each link. |
| 7 | Refrigerate for long storage. |
| 8 | Boil for 15 to 20 minutes. |
| 9 | Quench with cold water then cook in pot until meat thermometer reads 150°F or bake, broil, or smoke until meat turns dark. |
| 10 | Hang for 2-3 days to dry. |
| 11 | Recipe from mac muczynski/cheryl schroyer may |
