5 tablespoons salt
2 tablespoons powdered dextrose
2 level teaspoons cure
4 tablespoons minced garlic
5 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon crushed marjoram
1 teaspoon cayenne pepper
1 1/2 tablespoons sausage phosphate
10 pounds coarsely chopped (1/2 to 3/4 plate) pork butt
1 1/2 cups water
1/2 cup red wine vinegar
1 tablespoon Liquid Smoke

Mix salt, powdered dextrose, cure, minced garlic, paprika, pepper, marjoram, cayenne pepper, sausage phosphate and chopped pork butt. Cover and refrigerate overnight.

The following day, combine meat mixture with water, vinegar and Liquid Smoke, mixing well. Stuff into 35- to 38-millimeter casings, link and hang to dry and cure for 2 days.

Makes 2 10-inch lengths per pound for 22 sausages total or 3 6- to 7-inch lengths per pound for 33 sausages total.

Nutrition information per sausage if making 22 links: 304 calories, 34 grams protein, 17 grams fat, 0 fiber, 3 grams carbohydrate, 110 milligrams cholesterol, 1,525 milligrams sodium

Nutrition information per sausage if making 33 links: 202 calories, 22 grams protein, 11 grams fat, 2 grams carbohydrate, 0 fiber, 73 milligrams cholesterol, 1,017 milligrams sodium