1 ½ tablespoons salt
½ tablespoon ground allspice
¼ teaspoon garlic powder
½ teaspoon freshly ground black pepper
½ teaspoon MSG (optional)
1 pound beef chuck, cut into large pieces
4 pounds pork butt, cut into large pieces
1 ¼ pounds fresh pork fatback cut into large pieces
1/2 cup cold water
Sausage casings, about 14 feet, 1 inch in diameter
Mix all the spices in a small jar. Shake well to mix them.
Grind the meats and the fatback coarsely in a meat grinder or food
processor. Place the mixture in a bowl. Add the seasonings and mix
thoroughly through the meat. Mix in the cold water, which will make
the meat easier to stuff.
Stuff the mixture into casings. Let the finished sausages rest uncovered in the refrigerator for about 6 to 8 hours to dry . This helps the casing adhere to the meat and the twists between links harden.
From: Frugal Gourmet "On Our Immigrant Ancestors"