Ingredients
5 pounds pork butt; trimmed of fat
5 pounds veal; lean, all cuts
1 pint whole milk
1 ounce fine salt
1 tablespoon black pepper
1 tablespoon powdered dextrose
1 teaspoon ground mace
1 teaspoon ground coriander
1 teaspoon ground nutmeg
hog casings

Directions
Grind pork and veal through 3/8″ plate. Chill for 1 hour in shallow pan. Mix spices into milk and stir to dissolve. Pour over meat and mix thoroughly. Stuff casings and tie off at 4″. Refrigerate sausages overnight to develop flavor. Boil some beer and remove from heat. Add sausages and allow to stand 10-30 minutes before grilling. *Powdered dextrose is also known as corn or priming sugar and can be found in homebrew supply shops