Adapted from Michael Ruhlman's recipe in "Charcuterie - The Craft of Salting Smoking and Curing"
- 3 Pounds/1350 grams boneless pork shoulder butt, diced
- 1 pound/450 grams boneless lean veal shoulder, diced
- 1 pound/450 grams pork back fat
- 1.5 ounces/40 grams kosher salt
- 2 teaspoons/6 grams ground white pepper
- 1.5 ounces/5 grams freshly grated nutmeg
- 2 large eggs, lightly beaten
- 1 cup/250 milliliters ice cold heavy cream
- 10 feet/3 meters hog casings soaked in tepid water for at least 30 minutes and rinsed.
- Combine all ingredients except the eggs and cream and toss well to distribute the seasonings. Chill until ready to grind.
- Grind the mixture through a small die into a bowl set in ice(see note below).
- Using the paddle attachment of a standing mixer(or a strong wooden spoon if mixing by hand), mix on low speed (or stir) for 1 minute. Add the eggs and cream, start the mixer on low, and the increase the speed to medium and mix until the cream and eggs are uniformly incorporated and the sausage appears sticky, about a minute longer. Sauté a small portion of the sausage mixture and taste; adjust he seasoning if necessary. (Refrigerate the sausage mixture while you do this.)
- Stuff the sausage in the hog casings.
- Twist into 6 inch/15 centimeter links.
- Refrigerate or freeze until ready to cook.
- Gently sauté, grill or roast the sausages to an internal temperature of 150 degrees F./65 degrees C.
Makes about 5 pounds/2.25 kilograms sausage; about twenty 6-inch/15 centimeter links.
Notes: Keeping your ingredients cold with this recipe is very important. If the sausage "breaks" the flavor will be the same, but the texture will be undesirable.