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Chipolata - the Ultimate Cocktail Sausage

7 1/2 lb Pork butts
1 lb Pork fatback
1 tb Sage
1 ts Dried onion flakes
1 ts Thyme
1 ts Mace
1 1/2 tb Salt
6 oz Bread crumbs
1 tb Pepper
1 pt Water

Grind the meat and fatback through a 3/8 plate Mix the herbs and seasonings in the water and chill. Using a food proccessor emulsify the meat and chill. In a mixer add the herbs, spices,and seasonings to the water then the bread crumbs Chill Using 28mm casings, stuff the mixture into 1 inch links and cool. Grill or cook in the oven and serve at once.

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