1 cup fresh white bread crumbs
½ cup milk
2½ lbs lean veal, preferably shoulder
2½ lbs pork belly or fatty pork butt
1 tbsp. and 2 tsp salt
1 tsp. freshly ground white pepper
1½ tsp freshly ground nutmeg
8 yards prepared casings, about 4 oz.
2 tbsp. Melted; salted butter
In a small bowl, soak the breadcrumbs in the milk.
Grind the veal and pork belly together, first coarsely and then finely.
Place the meat into a large bowl.
Add the salt, nutmeg, white pepper and softened breadcrumbs.
Mix well with your hands until thoroughly blended.
Working with about one-quarter of sausage filling at a time (cover the rest and refrigerate the rest.)
Stuff the casings loosely with the sausage filling.
Pinch and twist into 4-inch links.
Refrigerate the first ones while doing the rest.
To cook, prick the sausages all over to prevent the skins from bursting.
Place as many sausages in a skillet that will fit in a single layer without crowding.
Pour in about one-half inch of water, cover and simmer over low heat for 20 minutes.
Pour off any liquid.
Add butter to the pan and cook uncovered, turning until the sausages are evenly browned (about 10 minutes.)