*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Breakfast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       lb           Veal
      1/4   c            Chives
    1       tb           Salt
    2       ts           Sage
    2       ts           White pepper
    1 1/2   ts           Sugar
    1       t            Mace, ground
    1       t            Cloves, ground
    3       dr           Lemon extract
    3                    Eggs
    1       c            Cream, heavy
                         Small hog casings
   Use veal shoulder or trimmings.
   Work veal twice through fine blade of grinder and add
   to large bowl.  Sprinkle chives, salt, sage, pepper,
   sugar, mace, cloves and lemon extract over meat.  Add
   eggs and cream and beat 5 minutes, until mixture comes
   away from sides of bowl.  Fill casings with mixture
   and tie or twist into 5-6 lengths.  Bring kettle of
   heavily salted water to boil.  Lower in sausages,
   preferably in wire basket, and simmer very gently 2-3
   minutes. Let cool in water, then drain.
   Store in refrigerator for up to 2 days.
   To serve: simmer in water for 10-15 minutes, drain and
   serve with bread and butter with sweet mustard as a
   seasoning. Several types of sausages are easy to make
   at home. Casings can be found in specialty meat
   markets and are traditionally made of animal
   intestines.  Saltpeter (remember that from your
   military mess days?) is used as a preservative in some
   sausages and is available in drugstores. Fresh
   sausages do not keep well and should be used in a few
   days. The more spice, salt and saltpeter they contain
   means a longer storage time for the sausage.
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