Preparation:
before beginning: chill all equipment and ingredients well soak the casings well in several changes of water check for leaks and rinse inside of casings allow to dry slightly using a small grinder disc, grind the veal and pork fat separately add the onions, milk, eggs, cloves, pepper, and salt-mix well pass through the grinder again stuff loosely into the casings twist off into 3-4 inch links prick with a skewer to allow air to escape simmer for 30 minutes or refrigerate for up to 2 days |
