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3/4 Pound Veal, trimmed, cubed
3/4 Pound Jowl Fat, cubed
11 Ounces Ice
1 Tablespoon Salt
1 teaspoon Sugar
1 teaspoon White Pepper
1 teaspoon dry Mustard
1/4 teaspoon Mace
1/2 teaspoon Ginger
1 1/2 teaspoons Lemon Zest, blanched, hopped sup
2 Tablespoons Non-fat dry Milk powder
Hog Casings for stuffing
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Combine veal with salt and sugar.Grind meat and jowl fat through the fine plate of heavy duty grinder,separately. Place in individual bowls. Chill well. Place ground meat in food processor, add ice. Sprinkle spice mixture over ice. Process mixture until very cold,( 30 degrees). Stop machine, scrape down sides. Continue processing until temperature rises to 40 degrees. Mixture should resemble cake batter. Add fat and process until mixture reaches 45 degrees.Add non-fat milk powder and process until mixture reaches 58 degrees. To stuff casings: Fill sausage stuffer evenly with mixture,avoiding any air pockets. Stuff hog casings, not too tight, tie off with fine kitchen string. Poach in shallow pan of simmering water (165 degrees), until internal temperature of meat is 155 degrees. Be careful water does not boil. Remove sausages to an ice bath when cooked. Cool in water bath to until internal temp is 60 degrees. Cook, fry or grill and serve.
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