Smoked Sausage with Mint and Cayenne

Recipes Ingredients:

1-1/2 lb. Pork butt, cut into strips
1/4 lb. onions pared, blanched
1 tbsp. mint
1/4 tsp. cayenne pepper
1/4 tsp. ground marjoram
ground cloves, to taste
salt, to taste
Sausage casings, as needed

Recipe Instructions:

Grind all ingredients once through fine (1/8-in.) die; mix well. Stuff into casings; tie off into links. Poach in 170 degree F water until internal temperature reaches 145 degrees F. Cool in temperate water; Hot smoke using desired wood for 3 to 5 minutes.