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.