- 14 feet hog casings, rinsed three times
- 4 pounds boneless, well-marbled pork shoulder, cut according to your grinder's instructions
- 1/2 cup cold water
- 2 cloves garlic, crushed in press
- 4 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon marjoram
Makes about 4 pounds sausage
