Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

3 feet sheep (or small hog)
-casings
1 lb lean pork,cubed
3/4 lb lean beef,cubed
1/4 lb pork fat,cubed
1/4 c very onion,Finely Minced
1 cl garlic,finely chopped
1 t finely coriander,Ground
1/4 t marjoram,Dried
1/4 t mace,Ground
1/2 t mustard seed,Ground
1 t sweet paprika
1 t freshly fine white,Ground
-pepper
1 egg white
1 1/2 t sugar
1 t salt,or to taste
1/4 c milk

Make a puree of the onion, garlic, coriander, marjoram, mace,
mustard seed, and paprika. Add the pepper, egg white, sugar, salt and milk and mix thoroughly. Grind the pork, beef and fat cubes through the fine blade separately. Mix together and grind again. Mix the
seasonings into the meat mixture with your hands. Chill the mixture
for half and hour, then run thru the fine blade once more. Prepare
casings, stuff and twist off into 6" links. Parboil, without
separating, in gently simmering water, for 20 minutes. Place in a
bowl of ice water and chill thoroughly. Remove, pat dry, and
refrigerate. Because they are precooked, they can be refrigerated up
to a week or they can be frozen.

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