Ingredients

6 feet 2 1/2 inch diameter hog casings
3 pound lean pork butt, cubed
1 pound lean beef chuck, cubed
1/2 pound veal, cubed
1/2 pound pork fat, cubed
2 1/2 tsp. salt, or to taste
3 tsp. finely ground black pepper
2 tsp. ground marjoram
2 tsp. ground summer savory
1/2 tsp. ground allspice
3 cloves garlic, finely minced
2 Tbsp. sweet paprika

Cooking Instructions

Prepare the casings. Grind the meats and fat together through the coarse disk. Mix the remaining ingredients with the meat. Stuff the casings and leave the sausage in long links. Lengths of eighteen inches to two feet are traditional. Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours uncovered. Cook by roasting in a 425 degrees. oven for forty-five minutes. These sausages are also excellent grilled over a charcoal fire and eaten in a Kaiser roll, lathered with a spicy brown mustard.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)