Snail Sausage


         8 pounds                      Course ground pork butt

         2 Tablespoons             Non ionized salt

         4 Tablespoons             Course black pepper

         2 Teaspoons                Sugar

         3 Tablespoons             Garlic powder

         1 Teaspoon                  MSG (Adolph's brand)

         Teaspoon                 Cayenne

         2 Tablespoons             Mustard seed

         2 Tablespoons             Ground red pepper flakes

         2 Tablespoons             Ground sage

         1 cup                           Powder milk

         1                               Cold water

         cup                           White distilled vinegar



Mix, cover and wrap with plastic-wrap to keep out as much O2 and wait at least 24 hour before using or putting into skins.