Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        lean pork shoulder -- cut into 1" cubes
   1      pound         pure pork lard -- cut into 1" cubes
   4      tablespoons   salt
     1/2  teaspoon      cinnamon
     1/2  teaspoon      ground cloves
   3                    garlic cloves -- finely chopped
   4      tablespoons   red wine vinegar
   1      tablespoon    freshly-ground black pepper
   2      pounds        pork casings - -- (2" diameter),
                        -- washed for 1/2 hour
                        and run under water

Preparation:

Grind pork and fat on the 1/2-inch setting of a meat grinder or have your butcher do it for you. Mix the pork and fat together with your hands. Add salt, cinnamon, cloves, garlic, vinegar and pepper and mix well. Cover and refrigerate overnight. Stuff the pork casings with the pork mixture, tying the sausages at 5-inch intervals and refrigerate until ready to cook.