Instructions: Grind the pork and fat on the 1/2-inch setting of a meat grinder or have your butcher do it for you. Mix the pork and fat together with your hands. Add salt, cinnamon, cloves, garlic, vinegar, and pepper and mix well. Cover and refrigerate overnight.

Stuff the pork casings with the pork mixture, tying the sausages at 5-inch intervals and refrigerate until ready to cook.

Place as many sausages as will fit in 1 layer in a skillet and place over medium heat. Cook over medium heat, turning occasionally, until they are well-browned on all sides. Serve immediately.

This recipe yields 12 to 15 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.