Bavarian Veal Sausage

Chop the roast pork, veal and the pork or turn it through the small disc of the meat grinder.

Boil the bacon and cut it into fine cubes when cool, dice the white bread and soak it in strong clear soup.

Mix everything together well and add finely grated lemon peel, salt to taste and nutmeg powder.

Pour the mixture into narrow pork casings and leave to stand in hot water, no longer boiling, for 20 minutes.

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