Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea ft small (1 1/2 inch) hog ca 1/2 ts crushed caraway seeds
1 1/2 lb lean pork butt, cubed 1/2 ts dried marjoram
1 lb veal, cubed 1 ts freshly ground white pepper
1/2 lb pork fat, cubed 1 ts salt, or to taste
1/4 ts ground allspice

1) Soak and prepare the casings.
2) Grind the pork, veal and fat separately through the fine blade of the
meat grinder.
3) Mix the meats together and grind again.
4) Add remaining ingredients and mix thoroughly.
5) Stuff the mixture into casings and twist off into 4 to 5 inch lengths.
Note: These are fresh (uncured) and should be kept refrigerated no longer
than two days. Note: Can be grilled or pan fried.

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