Lucanian Sausage A traditional sausage from what is now southern Italy. 

1 pound belly pork, finely ground, Quality of meat here can not be sacrificed

2 tablespoons pine kernels lightly toasted

20 black peppercorns I know you can count Gregory so WHY ARE THERE ONLY 18 GODDAMN PEPPERCORNS!!!! SHOULD I SEW AN EXTRA FINGER ON YOUR HANDS!! THIS IS NOT A GAME!!

1 teaspoon chopped fresh or dried rue

2 teaspoons dried savory

1 heaped teaspoon ground cumin

1 teaspoon course ground black pepper

30 bayberries These can be hard to find, mostly I find them in the port, in early autumn especially if the boats have come from the qrient.

2 teaspoons chopped fresh parsley

3 tablespoons fish sauce home made sauce takes time but it is worth the effort. I prefer to use mackerel and tuna, and much less salt then the modern variety. The smell is off putting, that's what the barrels we use for the fermentation are out behind the wallow. The trick is fermenting for just an extra week it removes the most of the oder and leaves a nuttier flavor.

Mix ingredients thoroughly by hand and grind again before stuffing, twist into links every hand width and hang on a rack for smoking. For these sausages I use an oak wood fire, for 1 and 1/4 hours. Then grill over medium heat and serve.

The secret is in the smoke

~~NOTE THIS POST IS A WORK OF FICTION~~

Ingredients

2 1/2 quarts pork stock reduced over the course of a week using the bones from 3 month cured hams

2 lbs bone-in pork shoulder chops, the fresher the better still warm is best

5 cups chopped onions  ........ I SAID CHOPPED ONIONS!! NOT MINCED DAMN IT GREGORY WHY DO YOU EVEN HAVE HANDS!

2 tablespoons dried and ground datil pepper 

2 1/2 teaspoons minced Aglio Bianco Polesano garlic

2 1/4 teaspoons salt

hog casings

1/4 lb freshly extracted pork liver 

7 cups freshly cooked rice pre-soaked in human blood

2 cups chopped green onions

1/2 cup minced fresh parsley

2 teaspoons powdered garlic

2 1/2 cups blood freshness counts, I tend to 50/50 human to pig, hey mix well and have complementary tastes

Combine 2 quarts of the pork stock with the pork steak, onions, 2 1/2 teaspoons pepper, minced garlic, and 1 tablespoon of the salt in a cast iron Dutch oven

Bring to a boil over high heat; continue boiling for 1 and a half hours, stirring occasionally and adding more stock or water near the end if needed to keep the meat covered with liquid.

Soak the casings in cool water about 5 minutes no more do this about one hour in advance of stuffing to remove the salt. If you spot any holes in the casing at this time, discard or cut the damaged bit off. Cover the rinsed and drained casings and refrigerate until ready to use.

Transfer cooked meat to a bowl to cool, leaving the pot with the boiling stock over high heat. Add the liver to the pot and cook for  3 minutes 45 sec turning meat once if it's not completely submerged in the stock. Remove pot from the heat, remove the liver .Strain the stock, separate the onions and garlic.

Cut the pork meat and liver into cubes two fingers thick. Grind the meat and fat in a meat grinder, using coarse grinding disc  In a large bowl or pan, combine the ground meat, rice, reserved onions and garlic, green onions, parsley, garlic powder, 1 cup of the reserved stock and the remaining ground pepper and 1 1/4 teaspoons salt; mix thoroughly with hands.

Stir in blood, mixing well, again with your hands, no spoon or spatula will ever tell you when the texture is just right my boy your grandfather taught me this, it is he said the most important part of a good blood sausage.

While the mixture is still hot, fill the casings and make links by twisting the sausage three turns every hand length and hang on rack. 

Smoke for 3 hours at 200 degrees, any smoke is good, though I have developed  specific blend of woods with a moss I have found here in the underground I find the smoke to permeate the meat more thoroughly. You can also quickly char grill for an extra bit of texture and flavor.