1. In a heavy 4-quart saucepan, combine milk, chopped onions, carrots, celery, parsley, 3 minced shallots, 1 crushed garlic clove, bay leaves, salt, cloves, pepper, nutmeg, and thyme.

2. Bring just to a boil over medium heat, then remove from heat, cover, and let stand for 30 minutes.

3. Refrigerate until well chilled, about 2 hours.

4. Melt 1 tablespoon butter in a small skillet over low heat.

5. Add the remaining 4 minced shallots and cover, cooking until very soft, about 15 minutes.

6. In a food processor, puree the shallot mixture with pork loin, bacon, eggs, flour, Port, and remaining garlic until smooth.

7. Strain the chilled milk mixture into the food processor, pressing on the solids to extract as much liquid as possible.

8. Blend into the puree.

9. Transfer to a large bowl, stir in currants, and refrigerate for 1 to 8 hours.

10. Rinse casings inside and out, soak in cold water for 1 hour, then rinse again.

11. Cut into 3-foot lengths, and tie a knot at one end of each.

12. Attach a 1/2-inch plain tip to a pastry bag.

13. Spoon the pork mixture into the bag, then pipe it into casings, twisting every 6 inches to create individual sausages.

14. Tie the end of each casing.

15. Bring 8 quarts of water to a boil.

16. Lower the heat and carefully add the sausages.

17. Maintain a simmer, about 180°F, and cook for 20 minutes.

18. Cool in cold water to stop the cooking process.

19. Melt remaining butter in a skillet over medium heat and lightly brown sausages on all sides, about 8 minutes total.

20. Enjoy with creamy mashed potatoes or fresh bread.