Knipp - Grutzwurst

• 2 lbs (.9 kg) pork shoulder(with fat)
• 2 EA onions
• 1-1/2 lbs (.7 kg) steel cut oats
• 1 tbsp (15 ml) and 1 tsp (5 ml) thyme (rounded)
• 1 tbsp (15 ml) and 1 tsp (5 ml) sage (rounded)
• 2 tsp (10 ml) ground cloves (rounded)
• 2 tsp (10 ml) allspice (rounded)
• 1 tbsp (15 ml) salt
• 1-1/2 tsp (7 ml) ground black pepper (rounded)

1. Boil pork shoulder and onions until well done.
2. Remove pork and onions from water(keep water);let pork cool.
3. Grind pork and onions with a coarse meat grinder.
4. Boil the steel cut oats in the water you cooked the pork in for 15 minutes.
5. Put ground pork back into water and add spices.
6. Cook or steam until well blended and thickened(add water if necessary).
7. Place in bowl refrigerate.

onions, oats, thyme, sage, ground, allspice, salt, ground black pepper

Taken from online-cookbook.com/goto/cook/rpage/001C81 (may not work)