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Westphalian Sausages

Use uncooked pork, the fat and lean of which should be as nearly as possible in equal quantities; cut it up into small squares, and for every pound of meat season with one-half ounce of salt and a small quantity of freshly-ground black pepper. Thoroughly clean a number of pig's skins and soak them in cold-salted water for one or two hours. Fill the skins with the sausage mixture and hang them up to smoke. When sufficiently smoked they may be prepared for serving when liked. If the sausages are to be eaten fresh they will be improved by hanging another week in a cool and very dry place.