Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb beef chuck 1 c dry red wine
1 lb beef fat, cubed 1/4 ts ascorbic acid
4 lb pork, w/ 1/2 lb fat, cubed 1 ts saltpeter
5 tb salt 1 ea Flavoring solution:
2 tb sugar 1/4 c water
1 tb white pepper 1/2 c sugar
2 ts crushed coriander seed 2 tb white wine vinegar
1 tb whole black peppercorns 1 tb pure maple flavoring
4 ea feet lrg dia. beef casings 1/2 ts ground cloves
1/4 ts nutmeg 1 ts pure lemon extract

1) Grind the beef through the fin% disk twice, chilling it between
grindings.
2) Grind the pork through the fine blade once and mix with beef.
3) Prepare the flavoring solution by boiling the water; stir in the
sugar until dissolved; reduce heat to a bare simmer and add
remaining flavoring solution ingredients; allow to cool.
4) Mix the flavoring solution and all remaining ingredients with the
meat and refrigerate for 24 hours.
5) Prepare the casings and stuff the mixture in them.
6) Smoke the sausage with a cool (80 to 90 degree) smoke for about 12
hours; increase temperature for about 4 or 5 more hours or until
sausage is firm.
7) Hang the sausage in a cool place at least 2 weeks. (If you have a
spare frige, hang in it set at 38 to 40 degrees.)

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