Recipe - Fresh Homemade Sausage

1 pound Pork loin
1 pound Pancetta
1 pound Veal hip or shoulder
2 tablespoon Salt
1 tablespoon Fennel seed or anise seed
1 tablespoon Freshly ground black pepper
4 tablespoon Whole black peppercorns
pn Freshly ground nutmeg
pn Cinnamon
1 Pork casing (see your
Butcher)

Soak the casing in water overnight in the refrigerator. Cut the meat (loin,
pancetta, veal) into One half inch cubes and grind in a meat grinder. The
mixture should be quite course. In a mixing bowl, combine the ground meat
with the salt, fennel seeds, ground black pepper, whole peppercorns, nutmeg
and cinnamon until very well blended. Using your hands in a very effective
way to combine the mixture well. Remove the casings from the cold water and
dry on paper towels. Load the casing on to a funnel device leaving one inch
of casing at the tip of the sausage stuffer. Slowly twist out the meat
mixture into the casing, being careful not to leave any air pockets or tear
the casing. Tie the tip end off and continue to tie off 4inch segments
with butcher twine.

Hang sausage in a cool dry room with good ventilation. Hang for 7 days and
then refrigerate. The sausage is now ready to cook.

Yield: 3 pounds