Preparation / Directions:
prepare casings as needed for stuffing grind the pork, beef, and pork fat separately through the fine plate combine and mix well pass through the grinder again combine the onions, garlic, coriander, marjoram, mace, mustard, and pepper in a food processor process to a fine puree add to the meat mixture-mix well add the remaining ingredients-mix well cover and chill for 30-45 minutes pass through the grinder another time stuff loosely into prepared casings twist or tie into 6-inch links prick with a skewer to remove any trapped air simmer in boiling water for 20 minutes drain well and place into a bowl of ice water to chill drain well, pat dry, cover, and refrigerate for up to 7 days or freeze to store prepare as desired
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