2 lb pork shoulder, chilled
1/2 lb pork fatback, chilled
1 tsp kosher salt
1 tsp white pepper
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp ground mace
1/2 tsp ground coriander
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup cold milk or ice water
Natural hog casings, soaked and rinsed
Cut pork shoulder and fatback into small cubes
Chill meat and grinder parts well
Grind meat and fat through a coarse plate
Mix ground meat with salt and spices
Add cold milk or ice water and mix until sticky
Chill mixture again
Rinse and prepare casings
Stuff mixture into casings
Twist into links
Prick any air pockets with a pin
Refrigerate before cooking
Cook gently by poaching, grilling, or pan-frying until done