Grind the pork and fat on the 1/2-inch setting of a meat grinder
or have your butcher do it for you. Mix the pork and fat together with your hands. Add salt, cinnamon
, cloves, garlic, vinegar, and pepper and mix well. Cover and refrigerate overnight.
Stuff the pork casings with the pork mixture, tying the sausages at 5-inch intervals and refrigerate until ready to cook.
Place as many sausages as will fit in 1 layer in a skillet and place over medium heat. Cook over medium heat, turning occasionally, until they are well-browned on all sides. Serve immediately.