Ingredients for 1 servings:
1. 3 lbs veal, trimmed
2. 7 lbs pork shoulder, trimmed
3. 1 pint milk, cold
4. 1 ounce fine salt
5. 1/2 ounce white pepper, ground
6. 2 ounces mace
7. 2 ounces ginger
8. 2 ounces nutmeg
9. 1 lb powdered soy protein concentrate
10. 4 large eggs, well-beaten
11. 5 ounces fresh parsley, finely chopped
12. collagen or hog casing (32-35 mm)
13. veal stock, cold
Directions:
1. Grind the veal and pork with a 3/8 in. (0.95 cm) plate.
2. Place the ground meat into a mixing tub and add all remaining ingredients.
3. Mix very thoroughly.
4. Return to the cooler and chill at least 1 hour.
5. Stuff the prepared casings.Tie into 4 in. (10 cm) links.
6. Poach the sausages in good veal stock for the best flavor.
7. Cover with the cold stock and heat gently.
8. Maintain a temperature of no more than 160 F (710C). When the sausages reach an internal temperature of 140 F (60 C), remove from the stock.
9. Cool quickly.
10. Dry wrap, and refrigerate for use.
Enjoy your meal!