| 1. |
Combine the pepper, 4 spice, sugar and salt. |
| 2. |
Cube all the meat. Grind using a 1/4″ dia. Combine the meat with the spices in the mixer. Mix with a paddle until well combined. Add the Madeira and garlic; mix well. The sausage mixture should be sticky and hold together well. Fry off a small piece of the mixture to taste for seasoning. Remember that if you intend to serve the sausages cold, they should be more highly seasoned than if you intend to serve them hot. Leave the mixture overnight. |
| 3. |
Stuff the sausage mixture into large cellulose casings, packing the casing tightly. Tie of the ends. Using a pin, pierce the casing all over so that it will not burst during cooking. |
| 4. |
Put the filled sausages in a deep pan. Cover with cold water. Add a pinch of salt. Bring the water to a boil over high, heat, then lower the heat to a strong simmer. Cook the sausages covered to an internal temperature of 160 degrees F. Cool immediately in a ice and water bath. When cool, refrigerate overnight. |
| 5. |
The sausages are now ready to have the casing removed and to serve. To serve cold, slice thinly. To serve hot, cut into 3/4″ slices before cooking. |