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Smoked Sausages

Mix with ten pounds of fine-chopped beef, one teacupful of salt and one pinch of saltpetre, add four pounds of chopped pork and two pounds of chopped fat bacon; season the meat with eight ounces of cumin, four ounces of pepper, two ounces of pimento, all of which must be ground. Peel and chop a few cloves of garlic, mix them with the above ingredients and chop all together for a few minutes longer, adding by degrees at the same time one pint of water. Fill some pig's intestines with the mixture, tie them into small sausages and smoke them for a few hours. Boil the sausages for five minutes then drain them cool.