Thanks for everyone feedback.
I ended up making, winging the recipe a bit, taste decent to me. My mom remembers garlic and everyone loves garlic. The recipe looked like it had a lot of onions, I guessed @ least 5 lb per 10 lb batch, it might have been 10 lbs to 10 lbs. So a strong garlic and onion present. My mother bought some from a local store today that makes home made Gritswurst (they called it) Actually, the store that made it got the recipe from a german. He was the original owner of Zicks, sold it to Rogers, then his son went and reopened Zicks that is what you see today. Zicks is kind of well known and sell product in many hunting store and other mail order business. Anyway that's another story. I think Roger's recipe of Gritswurst has been changed and was a little to much over salted, had sage or savory added to it. I just wanted to try it and compare to what I tried to make and see what my mom remembers, she will taste it tomorrow.
Grit sasuage
1000 gr pork shoulder
150 gr buckwheat (around 6 mesh)
salt 15gr
2 tsp Black pepper
6 garlic cloves
1/4 tsp garlic granulated pwd
3/4 med large onion
3 tbl Asian green onion (very large, similar to green onion somewhat garlic flavor-I grow in garden)
60 ml pork broth
Simmer pork 2+ hrs, let cool. Retain pork broth, skim off stuff. Cook buckwheat in simmering pork broth, skimmed out. (had a tad bit to much h2o, will drain buckwheat better next time)
I separated fat from meat, ground fat through a 5m, then ground everything 2x 3/8 plate with buckwheat and garlic and onions.
Mixed salt into 60 ml broth and added to mix, then mixed. Then stuffed. I put links into simmering pork broth for 10 mins.
Turned out ok, waiting for feedback from moms taste buds. It has noticeable garlic and onion favor, which we all like. Great with eggs... I might try a small amount marjoram or savory in it next time. Being it had no liver in it and original recipe called for it, wondering if a dash of nutmeg or all spice would add some more deeper flavor?