500 g  Lean pork, hind leg
(knuckle) or back (blade)
300 g  Lean beef
200 g  Back bacon fat or belly
Without skin
20 g  Salt
1/2 ts Finely ground white pepper
1/2 ts Finely ground nutmeg
1 ts Marjoram
1 tb Milk

Mince meat mass and fat through 10mm disc, then mix in all other
ingredients for 5-10 mins. Fill pork casings and twist into 150mm lengths.