Grind the veal and pork with a 3/8 in. (0.95 cm) plate.
Place the ground meat into a mixing tub and add all remaining ingredients.
Mix very thoroughly.
Return to the cooler and chill at least 1 hour.
Stuff the prepared casings.Tie into 4 in. (10 cm) links.
Poach the sausages in good veal stock for the best flavor.
Cover with the cold stock and heat gently.
Maintain a temperature of no more than 160 F (710C). When the sausages reach an internal temperature of 140 F (60 C), remove from the stock.
Cool quickly.
Dry wrap, and refrigerate for use.
Ingredients:
3 lbs veal, trimmed
7 lbs pork shoulder, trimmed
1 pint milk, cold
1 ounce fine salt
1/2 ounce white pepper, ground
2 ounces mace
2 ounces ginger
2 ounces nutmeg
1 lb powdered soy protein concentrate
4 large eggs, well-beaten
5 ounces fresh parsley, finely chopped
collagen or hog casings ( 32-35 mm)
veal stock, cold
Steps/Methods:
Grind the veal and pork with a 3/8 in. (0.95 cm) plate.
Place the ground meat into a mixing tub and add all remaining ingredients.
Mix very thoroughly.
Return to the cooler and chill at least 1 hour.
Stuff the prepared casings.Tie into 4 in. (10 cm) links.
Poach the sausages in good veal stock for the best flavor.
Cover with the cold stock and heat gently.
Maintain a temperature of no more than 160 F (710C). When the sausages reach an internal temperature of 140 F (60 C), remove from the stock.
Cool quickly.
Dry wrap, and refrigerate for use.
