Ingredients:

Preparation:

Chill meat and pork belly until partially frozen. Grind through large diameter plate. Finely grind the salt and other dry ingredient in a spice or coffee mill. Sprinkle the ground spices and wine over the coarsely ground meats and mix very well. Grind the above mixture through a fine grinder plate. Beat the egg(s) with the milk, add to the meat paste and mix well again. Stuff into casings and pinch off and twist into 6 inch (or 15 cm) links. Sausages are now ready to grill or store. They will last 3 days in the refrigerator; for longer storage, I suggest vacuum sealing and freezing up to 2 months. Serve with copious amounts of beer, brown mustard and sauerkraut.