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WESTPHALIAN SAUSAGES (a German recipe)

Take twelve pounds of any parts of pork, fat and lean together, and cut it up. It should not be minced so fine as for other sausages, in fact, the pieces should not be smaller than peas. Season with half an ounce of black pepper freshly ground, and a quarter of a pound of salt, sprinkling the seasoning among the meat before mincing. After filling in the pig-skins, hang the sausages to smoke for a week. If to be eaten fresh, the sausages will be improved by hanging for a few days in a cool dry place.