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Yield: 10 Lbs

5 lb Veal
5 lb Lean pork butts

3 1/2 oz Non-fat dry milk
3 1/2 oz Salt
3 1/2 oz Soy protein concentrate 1 ts Onion powder 1 ts Dry parsley 1 oz Ground mustard seed 1 tb Ground white pepper 1 ts Ground celery seeds 1 ts Mace 1 oz Powdered dextrose 1 qt Ice water

NOTE: Oz in the above measurements referes to ounces of weight, not volume. Grind meat through a 1/4" or 3/8" grinder plate. Add all the ingredients, except the water and mix thoroughly until evenly distributed. Then place the meat in the food processor, adding the water as you go along. This will help emulsify the meat. Stuff into a 32-35mm hog casing and make 5" to 6" links. Place into 160 degree F. water and cook until an internal temperature of 150 degrees F. is attained. Then shower the sausage with cool water until the internal temperature falls to 75 degrees F. Place in cooler overnight before using.

Donated by Jill Fink

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Last updated April 27, 2005