Categories: Breakfast 
      Yield: 16 servings 
  
      5 lb Veal 
    1/4 c  Chives 
      1 tb Salt 
      2 ts Sage 
      2 ts White pepper 
  1 1/2 ts Sugar 
      1 ts Mace, ground 
      1 ts Cloves, ground 
      3 dr Lemon extract 
      3    Eggs 
      1 c  Cream, heavy 
           Small hog casings 
  
  Use veal shoulder or trimmings. 
  Work veal twice through fine blade of grinder and add to large 
  bowl.  Sprinkle chives, salt, sage, pepper, sugar, mace, cloves 
  and lemon extract over meat.  Add eggs and cream and beat 5 
  minutes, until mixture comes away from sides of bowl.  Fill 
  casings with mixture and tie or twist into 5-6" lengths.  Bring 
  kettle of heavily salted water to boil.  Lower in sausages, 
  preferably in wire basket, and simmer very gently 2-3 minutes. 
  Let cool in water, then drain. 
  Store in refrigerator for up to 2 days. 
  To serve: simmer in water for 10-15 minutes, drain and serve 
  with bread and butter with sweet mustard as a seasoning. 
  Several types of sausages are easy to make at home. Casings can 
  be found in specialty meat markets and are traditionally made of 
  animal intestines.  Saltpeter (remember that from your military 
  mess days?) is used as a preservative in some sausages and is 
  available in drugstores. Fresh sausages do not keep well and 
  should be used in a few days. The more spice, salt and saltpeter 
  they contain means a longer storage time for the sausage.