5 pds pork butt -- trimmed of fat
5 pds veal -- lean, all cuts
1 pt whole milk
1 ounce fine salt
1 tbsp black pepper
1 tbsp powdered dextrose*
1 tsp ground mace
1 tsp ground coriander
1 tsp ground nutmeg
1 pck hog casings
1 Cn Beer
Grind pork and veal through 3/8" 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 stand10-30 minutes before grilling.
*Powdered dextrose (A sugar that helps preserve color) is also known as
corn or priming sugar and can be found in home brew supply shops.