Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: grind the veal and pork with a 3/8 in. (0.95 cm) plate. place the ground meat into a mixing tub and add all remaining ingredients. mix very thoroughly. return to the cooler and chill at least 1 hour. stuff the prepared casings.tie into 4 in. (10 cm) links. poach the sausages in good veal stock for the best flavor. cover with the cold stock and heat gently. maintain a temperature of no more than 160 f (710c). when the sausages reach an internal temperature of 140 f (60 c), remove from the stock. cool quickly. dry wrap, and refrigerate for use.

Target recipe: cut the pork and beef into 2 inch cubes. grind through a 1/4 inch grinding plate. if you do not have a meat grinder you can pulse it in your food processor in small batches. in a small mixing bowl beat eggs and beer together until well blended. add dry ingredients. in a large mixing bow combine the ground meat and wet mixture until well incorporated. cover with plastic wrap and refrigerate 2 hours, up to 24. the longer the better. at this point you can either stuff into casings or wrap in 1 pound packages which is what i do, then freeze.