Categories: Meats 
      Yield: 1 servings 
  
      4 ts Coarse (kosher) salt 
  1 3/4 ts Ground black pepper 
      3 tb Sweet Hungarina paprika 
      1 ts Dried marjoram, crumbled 
    1/2 ts Dried savory, crumbled 
      2 ts Finely minced garlic 
     10 oz Trimmed beef shin, cut into 
           -1/2" dice and chilled 
     16 oz Fresh pork fat, cut into 
           -1/2" dice and chilled 
    1/3 c  Ice water 
  1 1/4 lb Lean, trimmed pork, cut into 
           -1" dice and chilled 
  
  1. Mix together in a small bowl the salt, pepper, paprika, marjoram, 
  savory, 
  and garlic. 
  2. In the container of a food processor combine the beef, half the pork 
  fat, 
  half the ice water, and half the mixed seasonings (see step 1) and process 
  to 
  a very fine grind (if you are using a meat grinder, follow the directions 
  on 
  page 4). Scrape into a mixing bowl. 
  3. In a bowl combine the remaining seasonings, the pork, remaining pork 
  fat, 
  and remaining water. Process half of the mixture at a time to a coarse 
  grind 
  and add to the beef. Mix together very thoroughly, cover, and chill for 24 
  hours. 
  4. Stuff the sausage into casings as indicated in the general 
  sausage-making 
  directions on pages 4-5, tying links for 10 to 30 " long, depending upon 
  your 
  preferance. Both sizes (and everything in between) are considered 
  traditional. Hang the sausages in a cool, airy place for several hours at 
  least, or until the skin is smooth, dry, and crackly. If it's too hot or 
  humid to hang the sausages, refrigerate them, uncovered, for at least 12 
  hours. To store, refrigerate for up to 3 days, or freeze for longer 
  keeping. 
  TO COOK: Place one or more sausages in a large skillet with water to come 
  halfway up them. Bring to a simmer and cook for about 8 minutes, then turn 
  and cook for about 8 minutes on the other side. Pour off the water, prick 
  the 
  sausages, and cook them over moderate heat until browned on both sides. 
  Makes about 2-3/4 pounds