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1
Cut the pork, veal and back fat into 1-inch cubes.
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2
Freeze the cubes in separate bowls for about 30 minutes to firm them up before grinding.
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3
Grind the pork, veal and back fat separately through a meat grinder fitted with a three-eighths-inch grinding plate into a large bowl set over an ice bath.
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4
Combine the meats and fat together with the pepper, salt, caraway seed, marjoram, allspice and sugar.
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5
Cover and freeze the mixture for 30 minutes.
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6
Remove and grind the mixture again using the finest grinding plate of the meat grinder.
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7
Add the heavy cream and mix well, using your hands.
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8
Fry a small patty until done to check the flavor and seasoning (the sausage should be cooked to an internal temperature of 165 degrees).
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9
If necessary, adjust salt, pepper and other seasonings, then fry another small patty and check again.
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10
Stuff the mixture into the prepared casing according to the manufacturer's instructions for your sausage stuffer.
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11
Prick any air pockets with a pin and twist off into 4- to 5-inch lengths.
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12
Refrigerate for up to 2 days, or freeze up to 2 months.
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13
This recipe requires a meat grinder and sausage stuffer.
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14
Casings should be properly flushed and softened before using; consult your butcher or the packaging.
