Yield: 1 Servings
|5 pounds||Pork butt; trimmed of fat|
|5 pounds||Veal; lean, all cuts|
|1 pint||Whole milk|
|1 ounce||Fine salt|
|1 tablespoon||Black pepper|
|1 tablespoon||Powdered dextrose|
|1 teaspoon||Ground mace|
|1 teaspoon||Ground coriander|
|1 teaspoon||Ground nutmeg|
|\N \N||Hog casings|
Grind pork and veal through ⅜" plate. Chill for 1 hour in shallow pan.
Mix spices into milk and stir to dissolve. Pour over meat and mix thoroughly. Stuff casings and tie off at 4". Refrigerate sausages overnight to develop flavor. Boil some beer and remove from heat. Add sausages and allow to stand 10-30 minutes before grilling.
*Powdered dextrose is also known as corn or priming sugar and can be found in homebrew supply shops.
Recipe by: Professional Charcuterie Posted to bbq-digest by Kit Anderson <kitridge@...> on Apr 30, 1998