Variations

Cut the meat into cubes small enough to fit into the grinder. Chill the meat thoroughly.

Grind the meat once with the large or medium die for coarse sausage. For a finer texture, grind once more with the small die. If necessary, chill the meat between grindings.

Mix the salt and spices with the water. Add to the ground meat and mix thoroughly by hand.

Stuff into hog casings.

Instead of the meat ratios given in the main recipe, use 3 lb (1.5 kg) pork and pork fat and 3 lb (1.5 kg) veal or beef. These proportions make a somewhat leaner sausage with more of the flavor of the veal or beef.

Venison Sausage

Prepare as in the basic recipe or the first variation at left, substituting venison for the veal or beef. Add 4 juniper berries, crushed to a powder, to the spice mixture. Substitute chilled red wine for the cold water.

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