2½ LB pork shoulder butt
2½ LB veal (lean)
8 OZ cream
1½ TBS salt
1 TBS dextrose
½ TBS black pepper (ground)
½ TSP nutmeg (ground)
½ TSP coriander (ground)
½ TSP mace (ground)
12 feet of 36 millimeter collagen sausage casings (do not allow to get wet at any time)
Temperature:
Grind the meat through the fine blade and Refrigerate for 1 hour. Mix the cream and the seasonings & stir until well mixed. Pour cream mixture over meat and mix thoroughly. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate the sausages overnight to develop flavor. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil.