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1
Combine veal with salt and sugar.
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2
Grind meat and jowl fat through the fine plate of heavy duty grinder.
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3
Keep meat and jowl fat separate.
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4
Chill well.
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5
Place ground meat in food processor, add ice.
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6
Sprinkle spice mixture over ice.
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7
Process mixture till very cold, 30 degrees on thermometer.
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8
Stop machine, scrape down sides.
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9
Continue processing till temperature rises to 40 degrees (the longer it takes, the finer the sausage.)
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10
Mixture should resemble cake batter.
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11
Add jowl fat and process till mixture reaches 45 degrees.
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12
(emulsion occurs now) Add non-fat milk powder and process till mixture reaches 58 degrees.
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13
To stuff casings: Fill a commercial sausage stuffer evenly with mixture, making sure there are no air-pockets.
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14
Stuff hog casings, not too tight, tie off with fine kitchen string.
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15
Poach sausages in a shallow pan of simmering water (water should be 165 degrees), un till internal temperature of meat is 155 degrees.
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16
(Don't boil, casings can split) Remove sausages to ice bath when cooked.
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17
When internal temp.
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18
reaches 60 degrees remove from water: Cook, fry or grill and serve.
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19
Recommended Wine: 1992 Niersteiner Rosenberg Silvaner Trocken, Weingut athildenhof Freiherr Heyl zu Herrnsheim
