Frankfurter Sausage

• 3 feet sheep or small hog casings
• 1 pound pork Lean, cubed
• 1 pound lean beef cubed
• 1 pound pork fat cubed
• minced onion cup Very finely
• 1 garlic finely chopped
• 1 teaspoon ground coriander Finely
• marjoram teaspoon Dried
• mace teaspoon Ground
• 1 teaspoon mustard seed Ground
• 1 teaspoon sweet paprika
• 1 teaspoon ground white pepper Freshly fine
• 1 egg white
• 1 teaspoon sugar
• 1 teaspoon salt or to taste
• 1 cup milk

1. Make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika.
2. Add the pepper, egg white, sugar.
3. salt and milk and mix thoroughly.
4. Grind the pork, beef and fat cubes through the fine blade separately.
5. Mix together and grind again.
6. Mix the seasonings into the meat mixture with your hands.
7. Chill the mixture for half and hour, then run thru the fine blade once more.
8. Prepare casings, stuff and twist off into 6" links.
9. Parboil, without separating, in g

feet sheep, pork lean, lean beef, pork, onion, garlic, ground coriander, mace, ground, sweet paprika, ground white pepper, egg, sugar, salt, milk

Taken from www.yummly.com/recipe/Frankfurter-Sausage-1655575 (may not work)