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1 1/2 lbs, lean boneless pork
1/2 lb. boneless veal (optioal) If you do not add the veal then
add 1 lbs. of pork
1 tsp. salt
1 tsp. pepper
2-3 cloves garlic, crushed
1 Tbsp. mustard seed
1/4 cup crushed ice
casing
Cut the meat into small chunks, then grind the meat with the seasonings
and ice, mix this well. Stuff the meat mixture into the casing. Smoke in
your outside smoker following the manufacturers directions, or you can
place the sausage in a casserole, cover it with water. Bake at 350
degrees F until water is absorbed, about 1 1/2 to 2 hours. This only
makes about 2 lbs.
When making the sausage by hand, tie a knot about 3 inches from one end
of a cleaned sausage casing and fix the open end over the spout of a
wide based funnel, easing most of the casing up onto the spout. Then
spoon the mixture into the funnel and push it through into the casing
with your fingers. Knot the end and roll the sausage gently on a firm
surface to distribute the filling evenly.
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