Ingredients

• 800 g of veal
• 800 g of pork
• 150 g of beef tallow
• 200 g of pork fat
• 30 g of salt
• 6 g of white pepper
• 4 g of mace
• 4 g of ground mustard seeds
• 50 g of non-fat milk powder
• 30 g of parsley
• 150 g ice
• 150 ml very cold water
• 
  Bonus: Hotdog buns
• 40 g of bread flour
• 24 g of butter
• 10 g of brown sugar
• 5 g of salt
• 200 ml of milk
• 8 g of fresh yeast
• 200 g of bread flour
• 1 egg yolk

Preparation

• Get 800 g of veal and 800 g of pork, 150 g of beef tallow, and 200 g of pork fat
• Wash and keep the meat in water for a couple of hours to remove any blood
• Cut into pieces, then place in the freezer for about 1 hour to ease the grinding
• Grind all meat at least twice; try to keep it as cold as possible. Once ground, place in the freezer for 10 minutes
• Prepare your spices by mixing 30 g of salt, 6 g of white pepper, 4 g of mace, 4 g of ground mustard seeds, and 50 g of non-fat milk powder
• Chop also 30 g of parsley. Pro-Tip: Freeze fresh parsley and chop it frozen; keep it cold until use
• The original recipe also adds lemon zest. I do not like them here
• In a food processor (I used a stand mixer), add all the meat and about 100 g of ice slightly crushed with cold water
• I used 150 g ice and 150 ml very cold water in total
• Mix for 5 minutes, keeping sure it remains cold.
• Add all the spices (except the parsley) and another third of water and ice, and mix another 5 minutes
• Add the parsley and the remaining water and ice, and mix until it becomes smooth
• In case it will not be cold anymore, place it in the freezer for 10 minutes and then continue
• Fill hog or lamb casing with the meat mixture, perforate to remove all air
• Form the links; for 15 cm length, you should get about 24 links
• Get a very big pot and fill it with water; add a small amount of salt in it (1 teaspoon for 10 liters is more than enough)
• Bring the water temperature to 75 °C and put the links inside. Cook for half an hour (if your links' diameter is 30 mm 30 minutes is fine; if they are bigger, cook 5 minutes more)
• Check the water temperature with a thermometer; be sure it is always around 75 °C.
• A bit of fat will leak in the water; no need to remove it
• Once cooked, place it in cold water and clean all the scum that may have formed
• FRESH: You can keep the links in the fridge for a week
• GLASS: Place the links in a glass container, fill completely with hot salted water, seal, and place them in a pot with boiling water. Boil for 10 minutes, then let them cool. They should last 6 months
• FREEZE: Freeze your links; they should stay good for a year
• To use them, place them in boiling water for 5 minutes, and then use them as you wish, for example, for hot dogs

• Bonus: Hotdog buns

• This will produce 3 buns
• In a pan mix 40 g of bread flour, 24 g of butter, 10 g of brown sugar, 5 g of salt, and 200 ml of milk
• Measure the weight
• Cook at medium heat, stirring, until it becomes dense
• Add more milk until you reach the previous weight
• Get 8 g of fresh yeast (5 g if dry) and mix it in the preparation; let it stay 5 mins (10 if it was dry yeast)
• Add 200 g of bread flour and mix for 5 minutes; add another tablespoon of flour if too sticky
• Let it rise 50 minutes
• Fold the dough, and let it rise another 50 mins
• Split into 3 parts, and form 3 balls. Fold each ball on itself a few times. Let them rest 15 mins
• Fold the balls on themselves, rolling to create the buns
• Place them in a baking tray and brush them with melted butter (especially the borders)
• Let them rise for 1 hour / 1 hour and a half (check after 1 hour if they are fully puffed)
• Add a splash of milk on 1 egg yolk and brush the buns on the top
• Wait 5 mins and brush them again with the yolk
• Bake in a 170 °C oven for 25 minutes; let them cool down at least 15 mins before splitting, cutting, and filling

Video