Total Time
1hr 50mins
Prep 50 mins
Cook 1 hr

Although they can be made with a fine grind, we prefer the slightly coarse texture obtained with the 3/8 in. (0.95 cm) plate.

Ingredients Nutrition


  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.


Most Helpful

The spice ratios do NOT work when you change amounts! Proceed with caution INDEED!

oakborn February 07, 2009

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