I used Nepas' recipe with a couple changes to suit my taste and what I had on hand. Best I've ever made by far, really liked them. 5 lb pork shoulder or butt 3/4lb fat back, as the pork I got was pretty lean. 1 cup powdered milk. 2.5 T kosher salt 1.5 T rubbed sage 1 TB black pepper 1/2t ground ginger 1/4t nutmeg 1/4 t ground celery seed 3/4 cup ice cold distilled water Hog casing Tried to par-freeze the meat in balls to make the stuffing go a little quicker. It didn't work. Seriously need a vertical stuffer. Santa, you listening? Simmered them then sauteed in butter to give a little snap to the casings. Shiraz in a Mason jar. Am I classy or what?