Mix all the ingredients except the casing in a large bowl. The easiest way is to use the hands
Stuff the casing with the mixture, using a sausage stuffing attachment. Let the sausages set in the refrigerator overnight.
Next day over the sausages with cold water, bring to a boil and simmer gently one hour. Or place the sausages in a large roasting pan and roast them in a preheated 350 degree oven for one hour. The sausage is good hot or cold.
10 lbs. Lean Boston Pork Butts, ground in small pieces
1 teaspoon salt per lb meat
2 teaspoons pepper
2 ½ cloves garlic, chopped fine
3 teaspoons marjoram- fresh if possible, hand crushed and rubbed
Mix all ingredients in large container with 2 cups of water. Let stand overnight in a cold place (cover on container). Next day fill casings with meat, adding a little water to make stuffing easier.
