25 lbs. of lean pork and 5 lbs. of veal, ground fine
15 oz.. salt, 7 oz. sugar and enough pepper to make light grey
1 tsp. ground cloves
1 tsp. allspice, ground
1 tsp. cinnamon, ground
1/2 lb. grated Italian Parmesan cheese
1 oz. salt peter
1 pt. white wine

Mix all ingredients very well. Stuff in sheep casting. These sausages are to be eaten fried fresh in a little butter. They were made and served in the Spring; mostly at Easter time.