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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.”
1hr 50mins
10 pounds (4.5 kg)

Ingredients Nutrition


  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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