Combine veal with salt and sugar.Grind meat and jowl fat through the fine
plate of heavy duty grinder,seperately. Place in individual bowls. Chill
well.
Place ground meat in food processor, add ice. Sprinkle spice mixture over
ice. Process mixture until very cold,( 30 degrees).
Stop machine, scrape down sides. Continue processing until temperature
rises to 40 degrees. Mixture should resemble cake batter.
Add fat and process until mixture reaches 45 degrees.Add non-fat milk
powder and process until mixture reaches 58 degrees.
To stuff casings:
Fill sausage stuffer evenly with mixture,avoiding any air pockets. Stuff
hog casings, not too tight, tie off with fine kitchen string. Poach in
shallow pan of simmering water (165 degrees),
until internal temperature of meat is 155 degrees.
Be careful water does not boil.
Remove sausages to an ice bath when cooked. Cool in water bath to until
internal temp is 60 degrees.
Cook, fry or grill and serve.
