Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3         pound         Pork shoulder
1 1/2     pound         Bacon
3/4       cup           Milk, whole
2                       Eggs, large
4         Teaspoons     Salt
4         Teaspoons     White wine, dry
1 3/4     Teaspoon      Pepper, white
1 3/4     Teaspoon      Mace
1         Teaspoon      Cardamom
1 1/4     Teaspoon      Marjoram
                        32 mm hog casings

Preparation:

Chill meat and pork belly until partially frozen. Grind through large diameter plate. Finely grind the salt and other dry ingredient in a spice or coffee mill. Sprinkle the ground spices and wine over the coarsely ground meats and mix very well. Grind the above mixture through a fine grinder plate. Beat the egg(s) with the milk, add to the meat paste and mix well again. Stuff into casings and pinch off and twist into 6 inch (or 15 cm) links. Sausages are now ready to grill or store. They will last 3 days in the refrigerator; for longer storage, I suggest vacuum sealing and freezing up to 2 months. Serve with copious amounts of beer, brown mustard and sauerkraut.