| 2 | c | Milk |
| 2 | md | Onions, chopped |
| 2 | md | Carrots, chopped |
| 1 | lg | Celery stalk with leaves, chopped |
| 6 | | Fresh parsley sprigs |
| 7 | lg | Shallots, minced |
| 1 | lg | Garlic clove, crushed |
| 2 | | Bay leaves, broken |
| 3 1/2 | ts | Salt |
| 2 | | Whole cloves |
| 1/2 | ts | Freshly ground white pepper |
| 1/8 | ts | Freshly grated nutmeg Pinch of dried thyme, crumbled |
| 1 | tb | Butter |
| 12 | oz | Boneless lean center loin pork, trimmed of all fat, cut into 1-inch chunks and well chilled |
| 9 | oz | Fresh pork fat cut from loin, fresh bacon or fatback, well chilled |
| 3 | md | Eggs |
| 6 | tb | All-purpose flour |
| 1/4 | c | Tawny Port |
| 1/4 | ts | Minced garlic |
| 2 1/2 | tb | Currants, minced |
| 9 | | Feet sausage casings, rinsed inside and out, soaked in cold water 1 hour and rinsed again |
| 1/4 | c | (1/2 stick) butter |
