2 teaspoons Salt [a]
teaspoon Black pepper [a]
teaspoon Ground cloves [a]
teaspoon Minced fresh thyme or ⅛ teaspoon crumbled dried [a]
2 tablespoons White wine [a]
pound Lean pork, coarsely ground [b]
pound Pork fat, coarsely ground [b]
Prepared hog casings
Here's one of my very favorite sausages:
"This is from Catalonia, in Spain. It's believed that the North African/Moorish influence is what inspired the use of sweet spices (nutmeg, cloves, etc) in Spanish cooking. While meat and spices can sound weird, when done well it's really good."
Mix together [a]. Knead together [b]. Knead [a] into [b]. Stuff into the casings. Tie off to make two 30"-long sausages. Prick any air pockets with a pin. Dry the sausages in the refrigerator, uncovered, hung from the shelves or on a wire shelf (you want as much surface as possible exposed to air, so coiling it on a solid shelf won't work), for 2-3 days before cooking. Then poach and/or fry or cut up and use in recipes. The dried sausage can be frozen for 3-4 months.