Take ten pounds of beef, and four pounds of pork; two-thirds of
the meat should be lean, and only one third fat. Chop it very
fine, and mix it well together. Then season it with six ounces of
fine salt, one ounce of black pepper, half an ounce of cayenne,
one table-spoonful of powdered cloves; and one clove or garlic
minced very fine.
Have ready some large skins nicely cleaned and prepared, (they
should be beef-skins,) and wash them in salt and vinegar. Fill
them with the above mixture, and secure the ends by tying them
with packthread or fine twine. Make a brine of salt and water
strong enough to bear up an egg. Put the sausages into it, and'
let them lie for three weeks, turning them daily. Then take them
out, wipe them dry, hang them up and smoke them. Before you put
them away rub them all over with, sweet oil,
Keep them in ashes. That of vine-twigs is best for them.
You may fry them or not before you eat them.