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1
In a large bowl, combine the pork, veal, oats, ice water, maple syrup, Sriracha sauce, salt, sage, pepper, garlic powder, and ginger.
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2
Mix thoroughly with your hands.
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3
In a frying pan, heat a little canola oil over medium heat.
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4
Fry a small test patty and correct the seasoning if needed.
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5
Now, if you want to make patties rather than links, form the meat mixture into flattened golf balls.
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6
Return the frying pan to medium heat, add a little more oil, and then the patties.
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7
Fry, turning once, for about 3 minutes on each side, or until just cooked through.
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8
Serve hot.
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9
If you are feeling ambitious, load the meat mixture into the sausage stuffer.
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10
Slide the casing onto the stuffing tube and begin to stuff.
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11
The casing should be full and tight, but not full enough to burst when you begin to pinch the links.
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12
Stuffing sausage takes Yoda-like patience at the beginning.
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13
Thats why most folks say screw it and make patties instead.
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14
But making your own links is a skill, and with practice, youll be stuffing casings like a pro.
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15
To form the links, press your forefinger and thumb together to make a slight indent in the casing about every 3 inches (7.5 cm) or every second sausage, then twist each indent about 3 turns.
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16
Finally, fry the sausages in a frying pan with a little oil, turning to brown all sides, for 4 to 5 minutes, or until just cooked through.
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17
Serve hot.
