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3/4 Pound veal trimmed, cubed
3/4 Pound jowl fat cubed
11 Ounces ice
1 Tablespoon salt
1 Teaspoon sugar
1 Teaspoon white pepper
1 Teaspoon dry mustard
1/4 Teaspoon mace
1/2 Teaspoon ginger
1-1/2 Teaspoons lemon zest blanched, hopped sup
2 Tablespoons Non-fat dry milk powder
Hog casings for stuffing
Combine veal with salt and sugar. Grind meat and jowl fat through the
fine plate of heavy duty grinder, separately. Place in individual bowls.
Chill well.
Place ground meat in food processor, add ice. Sprinkle spice mixture
over ice. Process mixture until very cold, (34 degrees F). Stop
machine, scrape down sides. Continue processing until temperature rises
to 40 F degrees. Mixture should resemble cake batter. Add fat and
process until mixture reaches 45 F degrees. Add non-fat milk powder and
process until mixture reaches 58 F degrees.
To stuff casings:
Fill sausage stuffer evenly with mixture,avoiding any air pockets. Stuff
hog casings, not too tight, tie off with fine kitchen string. Poach in
shallow pan of simmering water (165 F degrees), until internal
temperature of meat is 155 F degrees. Be careful water does not boil.
Remove sausages to an ice bath when cooked. Cool in water bath to until
internal temp is 60 F degrees.
Fry or grill and serve.
Yield: 6 servings
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