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Soak the casing in water overnight in the refrigerator. Cut the meat (loin, pancetta, veal) into 1/2 inch cubes and grind in a meat grinder. The mixture should be quite course. In a mixing bowl, combine the ground meat with the salt, fennel seeds, ground black pepper, whole peppercorns, nutmeg and cinnamon until very well blended. Using your hands in a very effective way to combine the mixture well. Remove the casings from the cold water and dry on paper towels. Load the casing on to a funnel device leaving one inch of casing at the tip of the sausage stuffer. Slowly twist out the meat mixture into the casing, being careful not to leave any air pockets or tear the casing. Tie the tip end off and continue to tie off 4-inch segments with butcher twine. Hang sausage in a cool dry room with good ventilation. Hang for 7 days and then refrigerate. The sausage is now ready to cook. Yield: 3 pounds
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|Serving Size: 1 Serving (369g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 479 (57%)|
|Amt Per Serving||% DV|
|Total Fat 53.3g||71 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 199.1mg||61 %|
|Sodium 2789.2mg||96 %|
|Potassium 1446.2mg||38 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 13.1g|
|Protein 69.5g||99 %|
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Calories per serving: 837
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