Amount
Ingredient
Preparation



4
pounds
ground pork

2 lb fat, 2 lb lean



1
pound
sausage casing





2
cloves
garlic





3
each
bay leaves





2
large
onions





1
tablespoon
salt

not iodized



1
tablespoon
pepper





1
teaspoon
cayenne pepper





1
teaspoon
chili pepper





1/2
teaspoon
mace

ground



1/2
teaspoon
cloves

ground



1/2
teaspoon
allspice

ground



1
tablespoon
thyme leaves

minced



1
tablespoon
marjoram leaves

minced



1
tablespoon
parsley

minced

 (you can use an extra pound of pork instead of the tripe.)

Chop, do not grind the meat.  Mix with seasonings.  Stuff into
casings.  

Age at least overnight and then smoke several hours using
hickory, hackberry or ash. (Do not use pine.)  Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting.