5 lbs. trimmed pork
1/2 tsp. nutmeg
1 tsp. minced garlic
6 shakes paprika
8 tsp. salt
Pepper

OR:
5 lbs. trimmed pork
Powdered garlic to taste
6 tbsp. marjoram
3 tbsp. (or more) salt
Canned ground pepper

Most fat should be trimmed off; put meat through coarse blade of meat grinder twice. Use canned ground pepper to avoid tearing the casing. (If tearing is a problem, add more water to meat.) Casings should be rinsed (run water through inside) and soaked in water 2 hours to overnight. Keep meat as cold as possible and work quickly. Sprinkle seasonings over ground meat; knead until well blended. Stuff into casing, tie off links before 18 inch. Refrigerate (freezer zip-loc bags work well) 2-3 days.