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
1/4 t ground celery seed
3/4 cup ice cold distilled water
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?