|Sausage casing||1 1⁄2 Cup (24 tbs) (Sheep)|
|Boneless beef chuck||1 Pound, cut in 1-inch pieces (454 Gram)|
|Boneless pork shoulder||1 Pound, cut in 1-inch pieces (454 Gram)|
|Salt||1 Teaspoon (5 Milliliter)|
|Pepper||1⁄2 Teaspoon (2 Milliliter)|
|Dry mustard||1 Teaspoon (5 Milliliter)|
|Ground ginger||1 Teaspoon (5 Milliliter)|
Prepare sausage casing.
Assemble Food Grinder with Fine Disc.
Grind beef and pork into large mixer bowl.
Combine seasonings and mix with meat.
Reassemble food grinder with Small Stuffing Tube.
Stuff meat into casing.
Twist or tie into 24 links.
Chill thoroughly before separating links.