Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Pork loin
1 lb Pancetta
1 lb Veal hip or shoulder
2 tb Salt
1 tb Fennel seed
Or anise seed
1 tb Freshly ground black pepper
4 tb Whole black peppercorns
1 pn Freshly ground nutmeg
1 pn Cinnamon
1 Pork casing
-- see your butcher

Soak the casing in water overnight in the refrigerator. Cut the meat
(loin, pancetta, veal) into 1/2 inch cubes and grind in a meat
grinder. The mixture should be quite coarse.
In a mixing bowl, combine the ground meat with the salt, fennel
seeds, ground black pepper, whole peppercorns, nutmeg and cinnamon
until very well blended. Using your hands in a very effective way to
combine the mixture well. Remove the casings from the cold water and
dry on paper towels.
Load the casing on to a funnel device leaving one inch of casing
at the tip of the sausage stuffer. Slowly twist out the meat mixture
into the casing, being careful not to leave any air pockets or tear
the casing. Tie the tip end off and continue to tie off 4-inch
segments with butcher twine.
Hang sausage in a cool dry room with good ventilation. Hang for 7
days and then refrigerate. The sausage is now ready to cook. yield 3
pounds. COOKING RIGHT SHOW #CR9638

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