Source:

Virginia Butler

Serves/Makes:10 lbs.

Ingredients

• 2 lbs (.9 kg). lean veal
• 8 lbs (3.6 kg). pork butt
• 2 lbs (.9 kg). pork trimmings (ask butcher for this)
• 1/3 cup (80 ml) salt
• 1/4 of a whiskey jigger of black pepper
• 4 cups (950 ml) cold water
• 4 tbsp (60 ml) minced garlic or more if desired

Preparation

• Cut all meat into cubes and mix with remaining ingredients.
• Place into plastic bag and refrigerate over night to blend flavors.
• Grind all of the above.
• Assuming you have a sausage stuffer, use natural casings (from the butcher store) and stuff.
• Can be frozen in small packages for further use.

Comments

This is a recipe I make before Christmas. I freeze in two pound packages, wrapped in Chrismas wrapping to give to each of my children and their families.