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Prep Time: 50 Minutes Cook Time: 60 Minutes |
Ready In: 110 Minutes Servings: 4 |
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Although they can be made with a fine grind, we prefer the slightly coarse texture obtained with the 3/8 in. (0.95 cm) plate. 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 casing (32-35 mm) |
veal stock, cold |
Directions:
1. Grind the veal and pork with a 3/8 in. (0.95 cm) plate.
2. Place the ground meat into a mixing tub and add all remaining ingredients.
3. Mix very thoroughly.
4. Return to the cooler and chill at least 1 hour.
5. Stuff the prepared casings.Tie into 4 in. (10 cm) links.
6. Poach the sausages in good veal stock for the best flavor.
7. Cover with the cold stock and heat gently.
8. 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.
9. Cool quickly.
10. Dry wrap, and refrigerate for use.
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