Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pork loin
   1      pound         pancetta
   1      pound         veal hip or shoulder
   2      tablespoons   salt
   1      tablespoon    fennel seed or anise seed
   1      tablespoon    freshly-ground black pepper
   4      tablespoons   whole black peppercorns
   1      pinch         freshly-ground nutmeg -- or to taste
   1      pinch         cinnamon -- or to taste
   1                    pork casing -- (see your butcher)

Preparation:

Soak the casing in water overnight in the refrigerator. Cut the meat (loin, pancetta, veal) into 1/2-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 4-inch 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5646)