5-7 lb pork butt
9 cloves of garlic, minced fine
1 1/2 tsp ground black pepper
2 tbsp good Hungarian paprika* (not that flavorless stuff)
1 tbsp salt (you don't need a lot)

Day 1:

Grind the meat and mix with the pepper, paprika and salt. Put the minced garlic in a 1 cup measure and fill with water, soak overnight in the refrigerator.

Day 2:

Mix the meat well once more, then add the garlic along with the soaking water.

Refrigerate overnight.

Day 3:

Stuff into casings.

* Store Hungarian paprika in the refrigerator or freezer to keep it's flavor.