1 lb Pork loin
1 lb Pancetta
1 lb Veal hip or shoulder
2 tb Salt
1 tb Fennel seed or anise seed
1 tb Freshly ground black pepper
4 tb Whole black peppercorns
pn Freshly ground nutmeg
pn Cinnamon
1    Pork casing (see your
Butcher)

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.

Yield: 3 pounds