Grind the pork butt med to fine. Mix all ingredients together in large bowl. .Using sausage stuffer, fill casings twisting off 20 cm links. Tie and cut. Hang in cool spot until dry, dozen to 14 hours. To cooik: Prick skin good so they will not burst, put in 1 cm of water in larte skillet and plate as many sausages that will fit without crowding and cover and simmer for 20 minutes. Pour off liquid and brown on all sides until golden brown. By Katherine Smith. This a homemade sausage recipe that is really on Mar 17, 1997